Frothy Beet Cups with Chives
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
398
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 398 cal. | (19 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 3.9 μg | (7 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 339 mg | (8 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 145 μg | (73 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 24.6 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ⅜ cup cream
- 2 cups cooked Beets
- 1.333 cups Mascarpone
- 1 Tbsp Sherry vinegar
- 1 Tbsp olive oil
- 12 sprigs Fresh herbs e. g. (chives, chervil, coriander)
- salt
- ground peppers
Preparation steps
1.
Pour the chilled cream into a round-bottomed bowl and place in the freezer for 30 minutes before whisking.
2.
Peel and dice the beetroot. Transfer to a food mixer together with the mascarpone, vinegar, oil, salt and pepper then blend finely. Pour the mixture into some pretty little glass bowls and place them in the refrigerator.
3.
Whisk the cold cream until firm then add a little pepper and chill until ready to serve.
4.
When ready, use a piping bag to divide the peppered cream between the bowls of beetroot, decorate with a few sprigs of herbs and serve cold.
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