Spicy Pickled Beetroot
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
242
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 242 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 16.1 μg | (27 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 178 μg | (59 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,169 mg | (29 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 48 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Beets
- 2 scallions
- salt
- 1 pc fresh ginger (about 4 cm or 1.25 inches)
- 1 pc Horseradish (about 4 cm or 1.25 inches)
- 1 chili pepper
- 400 milliliters apple cider vinegar
- 60 grams sugar
- 1 Cinnamon stick
- 2 sour Apple (such as Granny Smith)
Preparation steps
1.
Rinse beets and steam about 40 minutes. Peel, cool and cut into thin strips. Rinse and chop scallions. Peel and finely chop ginger and horseradish. Cut chili pepper in half, remove seeds and cut into thin strips. Boil 500 ml (approximately 2 cups) of water with vinegar, sugar, cinnamon, horseradish, ginger and chili pepper. Cook for about 5 minutes.
2.
Peel apples, cut in half, remove seeds and finely grate. Add beets and apple to hot liquid and bring again to a boil. Remove cinnamon stick. Pour into glasses, seal and let sit for at least 3 days before eating.
