Vegan Carpaccio with Beetroot, Truffle and Mushrooms

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Vegan Carpaccio with Beetroot, Truffle and Mushrooms
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
227
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie227 cal.(11 %)
Protein5 g(5 %)
Fat17 g(15 %)
Carbohydrates12 g(8 %)
Sugar added1 g(4 %)
Roughage4.5 g(15 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.5 μg(3 %)
Vitamin E3.4 mg(28 %)
Vitamin K13.9 μg(23 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.6 mg(22 %)
Vitamin B₆0.2 mg(14 %)
Folate154 μg(51 %)
Pantothenic acid0.7 mg(12 %)
Biotin7.9 μg(18 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C23 mg(24 %)
Potassium767 mg(19 %)
Calcium42 mg(4 %)
Magnesium48 mg(16 %)
Iron2.3 mg(15 %)
Iodine14 μg(7 %)
Zinc0.9 mg(11 %)
Saturated fatty acids2 g
Uric acid47 mg
Cholesterol0 mg
Complete sugar12 g

Ingredients

for
4
Ingredients
500 grams Beets
1 tsp Caraway
100 grams button Mushroom
100 grams lamb's lettuce
40 grams Walnut
4 Tbsps apple cider vinegar
1 tsp honey
2 Tbsps Walnut oil
2 Tbsps Truffle oil
Sea salt
peppers
How healthy are the main ingredients?
Walnutapple cider vinegarWalnut oilhoneyCaraway

Preparation steps

1.

Rinse beetroots and place in a steamer. Sprinkle with cumin and steam for about 40 minutes. deter, peel and cool. Clean mushrooms and slice into thin slices. Rinse and spin dry lettuce. Toast nuts in a dry pan until fragrant, cool and chop.

2.

Prepare dressing: combine vinegar with honey, 1-2 tablespoons of water, truffle and walnut oil and season with salt and coarsely ground pepper.

3.

Cut beetroots into thin slices and arrange on plates. Arrange lettuce, mushrooms and nuts in the center on top of beetroots and drizzle with dressing. Serve with toasted bread.

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