Beet and Orange Salad
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
407
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 407 cal. | (19 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 10.4 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 187 μg | (62 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 1,089 mg | (27 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 29 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams Beets
- 3 Oranges
- Salt and freshly ground pepper
- 2 Tbsps vegetable oil
- 2 Red onions
- 2 Tbsps butter
- 2 Tbsps Buckwheat flour
- 150 grams Crème fraiche
- 50 grams Caviar (Optional, Russian or German)
Preparation steps
1.
Rinse beets and wrap tightly in aluminum foil. Cook in a preheated oven at 175°C (approximately 350°F) for about 1½ hours. Remove beets from the oven, let cool and peel. Cut beet into thin slices.
2.
Peel orange, removing the bitter white pitch, and cut between membranes to remove whole segments, working over a bowl to collect the juice. Squeeze membranes to extract more juice. Mix orange juice with oil and season with salt and pepper. Peel onions and cut into thin rings. Melt butter in a pan and toast buckwheat briefly.
3.
Arrange beets, oranges and onions on plates. Drizzle with orange juice mixture and sprinkle with buckwheat. Serve garnished with a dab of crème fraîche and caviar, if desired.
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