Beet and Rhubarb Salad with Prosciutto

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Beet and Rhubarb Salad with Prosciutto
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
282
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie282 cal.(13 %)
Protein14 g(14 %)
Fat14 g(12 %)
Carbohydrates20 g(13 %)
Sugar added2 g(8 %)
Roughage6.5 g(22 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E2.1 mg(18 %)
Vitamin K35.9 μg(60 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.6 mg(55 %)
Vitamin B₆0.4 mg(29 %)
Folate124 μg(41 %)
Pantothenic acid0.8 mg(13 %)
Biotin4.5 μg(10 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C79 mg(83 %)
Potassium1,151 mg(29 %)
Calcium126 mg(13 %)
Magnesium59 mg(20 %)
Iron2.3 mg(15 %)
Iodine6 μg(3 %)
Zinc1.9 mg(24 %)
Saturated fatty acids3.8 g
Uric acid54 mg
Cholesterol35 mg
Complete sugar20 g

Ingredients

for
4
Ingredients
2 red Beets (pre-cooked and peeled)
2 Blood orange
2 stalks Rhubarb
1 bunch Radish
8 slices Prosciutto
chopped parsley (for garnish)
2 red Endive
1 Tbsp Red wine vinegar
1 Tbsp lemon juice
sugar
salt
freshly ground peppers
2 Tbsps grapeseed oil
How healthy are the main ingredients?
RhubarbRadishgrapeseed oilparsleyEndivesugar

Preparation steps

1.

Separate Belgian endive heads into single leaves, rinse and drain. Cut off skin from blood oranges and cut out fillets between separating skins, taking care to collect the dripping juice. Peel rhubarb and cut diagonally into 2-3 cm (approximately 3/4–1-inch) long pieces. Cook in slightly sweetened (with sugar) boiling water until al dente, then drain and allow to cool. Trim radishes, rinse and cut into quarters or eighths depending on size.

2.

Cut beets into bite-sized strips. Whisk vinegar, reserved orange juice and lemon juice with salt, sugar and pepper to taste. Whisk in oil to make a vinaigrette. Pour the vinaigrette over beets, rhubarb, radishes and oranges and mix well. Arrange on the endive leaves, place the prosciutto on top and sprinkle with parsley.

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