Root Vegetable Salad with Olive Dressing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 313 cal. | (15 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.2 g | (37 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 92.8 μg | (155 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,360 mg | (34 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Preparation steps
Peel the potatoes and cut into wedges. Peel the carrots and cut into chunks. Peel the turnips and cut into strips. Rinse the scallions and cut into 3 cm (approximately 1 1/4 inch) pieces. Cook the potatoes in a pot of boiling salted water for 10 minutes. Stir in the carrots and turnips, and cook for an additional 5 minutes. Stir in the scallions and cook for another 5 minutes. Drain the vegetables and reserve some of the boiling water for the dressing.
Puree the olives with the garlic cloves, basil, 6 tablespoons of the vegetable water, and the olive oil in a blender until smooth. Season with salt and pepper to taste. Toss the vegetables with the dressing while still warm. Cool to lukewarm before serving. Serve garnished with lettuce if desired.
