Beet Salad with Ricotta
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
283
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 283 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 73.9 μg | (123 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 911 mg | (23 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Beets
- 200 grams carrots
- 1 small, red onion
- 3 Tbsps Walnut oil
- 3 Tbsps olive oil
- 1 Orange (juiced)
- 2 Tbsps Fruit Vinegar
- salt
- freshly ground peppers
- sugar
- 2 handfuls parsley
- 100 grams Ricotta cheese
Preparation steps
1.
Peel the carrots and the beets, then finely grate. Peel and julienne the onion, then mix with the carrots and beets. Whisk together the 2 tablespoons of the walnut oil with the olive oil. Add the orange and sugar, and stir until combined. Season to taste with salt, pepper, and sugar. Add the dressing to the salad and mix until combined. Let the mixture marinate together for at least 30 minutes.
2.
Rinse the parsley, pat dry, and remove the leaves. Mix the parsley into the salad, season to taste, then arrange on plates.
3.
Form the ricotta into quenelles using two teaspoons, then place on top of the salad. Drizzle with the remaining walnut oil and olive. Garnish with freshly ground pepper and serve.
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