Beetroot with Creamy Goat Cheese and Orange
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
305
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 305 cal. | (15 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 656 mg | (16 %) | ||
| Calcium | 405 mg | (41 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Beets
- 2 Tbsps Walnut oil
- 2 Tbsps lemon juice
- 1 pinch sugar
- salt
- freshly ground peppers
- 1 Orange
- 200 grams Goat cheese
- 3 Tbsps Yogurt (0.1% fat)
Preparation steps
1.
Rinse beetroot and steam for about 30 minutes. Remove from steamer, peel and dice into small cubes. Mix half of beet with walnut oil, lemon juice and sugar. Season to taste with salt and pepper and leave to cool to room temperature.
2.
Allow remaining beet cubes to cool and transfer to a blender. Peel and cut out orange segments. Collect the juice and squeeze out remaining pulp. Combine juice with goat cheese, yogurt and beetroot and blend to a fine cream. Season with salt and pepper.
3.
Spread cream into glasses and top with seasoned beetroot cubes. Garnish and serve with orange segments.
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