(4 votes)
(4 votes)
Beet Cream Cheese Sandwich - Photo: Marlena Izdebska
Health Score:
90 / 100
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 20 min.
Ready in
Calories:
239
calories
Calories
Healthy, because
Even smarter
Nutritional values
This beautiful beet cream cheese sandwich is 100% vegan but a great source of protein thanks to the walnuts.
If you're not vegan, you can replace the vegan cream chese with regular cream cheese.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 10.9 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 421 mg | (11 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
Marlena Izdebska
all recipes of this author
Ingredients
for
4
- Beetroot Spread:
- 1 large Beet (cooked)
- 8 Walnut
- 4 Tbsps vegan (or regular) cream cheese (at room temperature )
- 1 Tbsp Horseradish
- garlic powder
- peppers (freshly ground)
- salt
Preparation steps
1.
For beet spread: Mash the beets and finely chop the walnuts. In a mixing bowl add the beets, walnuts, cream cheese, horseradish, garlic powder, salt, and pepper. Mix gently until well combined.
2.
Cut the cucumber into flat slices using a vegetable peeler or knife.
3.
To make the sandwich: Toast both slices of bread. Spread beet paste on bread, top with cucumber slices, sprouts, and then cucumber rolls. Top with a slice of toasted bread. Repeat for the second sandwich.
