Beet Cooked with Asparagus and Radishes
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
175
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 175 cal. | (8 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 87 μg | (145 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 267 μg | (89 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 592 mg | (15 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams green Asparagus
- 2 Tbsps olive oil
- 2 Tbsps lemon juice
- 1 l Vegetable broth
- salt
- 3 Radish
- 100 milliliters Beet juice
- 4 Tbsps Red wine vinegar
- 4 eggs
Preparation steps
1.
Peel the bottom third of the asparagus and halve the rods vertically. Sauté briefly in hot oil. Drizzle with lemon juice and deglaze with a little stock. Season with salt and cover for about 10 minutes until al dente. Rinse the radishes, trim and cut into thin slices. Add to the asparagus, season and let cool until lukewarm.
2.
Heat the remaining vegetable broth with beet juice and vinegar below the boiling point. Crack the eggs in a cup and gently slide into the liquid to poach for about 4 minutes.
3.
Drain and serve on the asparagus.
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