Salad with Bacon and Beets
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
331
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 331 cal. | (16 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 6.9 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 180 μg | (60 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 786 mg | (20 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Beets
- 4 Tbsps vegetable oil
- salt
- freshly ground peppers
- 1 pinch sugar
- 3 Tbsps apple cider vinegar
- 60 grams smoked Bacon (sliced)
- 2 Tbsps Pumpkin seed
- 200 grams lamb's lettuce
- ½ tsp Mustard
- 2 Tbsps Whipped cream
Preparation steps
1.
Peel beets, cut into small cubes, fry in a pan with 2 tablespoons oil and season with salt, pepper and sugar. Deglaze the pan with 1 tablespoon of vinegar and a little water, cover and simmer for about 15 minutes. Remove from heat and let cool.
2.
Coarsely chop bacon, fry in a frying pan, remove and drain on paper towel.
3.
Toast pumpkin seeds in a dry skillet.
4.
Rinse lettuce, trim, spin dry and tear into bite-sized pieces.
5.
Mix beets and lettuce in a large bowl.
6.
For the salad dressing, mix vinegar in a bowl with mustard and season with salt and pepper. Gradually whisk in remaining oil and then stir in cream.
7.
Mix salad with the salad dressing and serve sprinkled with bacon and pumpkin seeds.
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