Beet and Apple Salad with Horseradish Vinaigrette
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
287
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 287 cal. | (14 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 51.8 μg | (86 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 815 mg | (20 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 30 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps balsamic vinegar
- 4 Tbsps lemon juice
- 6 Tbsps grapeseed oil
- freshly ground peppers
- salt
- 1 Tbsp sugar
- 30 grams Horseradish
- 300 grams Beets
- 2 Apple
- 200 grams lamb's lettuce
- 1 bunch scallions
Preparation steps
1.
Whisk together the balsamic vinegar, lemon juice, and grapeseed oil and season with salt and pepper. Peel the horseradish, grate finely and mix into the sauce. Peel and julienne the beets. Peel the apples, remove the cores and julienne. Toss the beets and apples with the vinaigrette and let marinate for about 30 minutes.
2.
Season the salad with salt and pepper. Rinse the lettuce and spin dry. Rinse the scallions and slice thinly. Arrange the lettuce on a serving platter and place the salad on top. Garnish with the sliced scallions and serve.
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