Greek-style Beet Salad
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
176
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 176 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 29.2 μg | (49 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 845 mg | (21 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Beets
- 4 Tbsps olive oil
- 2 Tbsps White vinegar
- 1 clove garlic cloves
- salt
- freshly ground peppers
- ½ bunch smooth parsley
Preparation steps
1.
Rinse the beets, place in a saucepan and fill with as much cold water as needed to cover the vegetables. Bring to a boil, reduce to a simmer and cook until fork tender, about 45 minutes.
2.
Drain beets and peel. Cut beets into slices and place in a bowl. Mix olive oil with the vinegar until smooth. Peel garlic, squeeze through a press into the dressing and stir. Season dressing with salt and pepper to taste.
3.
Pour dressing over the beets and carefully fold. Cover salad and let marinate at room temperature for 1 hour. Season again to taste. Chop the parsley finely, stir into the salad and serve salad with fresh bread, if desired.
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