Vegan Carpaccio with Beetroot, Truffle and Mushrooms
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 227 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 13.9 μg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 154 μg | (51 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 767 mg | (19 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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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