Beet Salad
Beet Salad - Slightly sweet beets seasoned with mustard seeds
Healthy, because
Even smarter
Nutritional values
Beets are full of positive ingredients: B vitamins, potassium, iron and folic acid. They have a blood-purifying and blood pressure-lowering effect, and stimulates the metabolism. Betanin gives beets their ruby-red color, a mineral which protects cells and vessels and helps strengthen the immune system.
It's best to use beets that were organically farmed, as they'll be lower in nitrate, and aren't farmed using pesticides.
(Percentage of daily recommendation)
| Calorie | 96 cal. | (5 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 335 mg | (8 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- ½ tsp yellow Mustard seed
- 5 ozs cooked Beets (peeled)
- salt
- peppers
- 1 sprig parsley
- 4 Chives
- 1 Tbsp mineral water
- 1 ½ Tbsps Sour cream
Kitchen utensils
Preparation steps
Coarsely grind mustard seeds in a mortar or crush with the side of a large, heavy knife.
Pat beet dry with paper towels and cut into long strips (about 1/4 inch wide).
In a bowl, mix together mustard seeds, a pinch of salt and a little pepper.
Rinse herbs and shake dry. Pluck parsley leaves and chop finely. Thinly slice chives.
Mix together both herbs with the mineral water and sour cream in a small bowl. Season with salt and pepper and serve with the beet salad.
