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Beet Salad

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This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

Preparation : 10 min Cooking : 2 h Standing : 4 h
110 calories/serving
  • Can be done in advance
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Diabetes-friendly
  • Artery-healthy
  • Heart-healthy

Ingredients

6 beetroots 750 g
1 red onions, chopped 150 g
1 clove garlic, chopped
3 tbsp horseradish 45 mL
3 tbsp extra virgin olive oil 45 mL

Method

  1. Wrap each beet individually in aluminum foil and bake at 300 °F (150 °C). About 2 hours of cooking are required depending on their size. Touch them to see if they are cooked.
  2. Leave to cool in the foil before removing the peel and cutting into cubes. Mix all the ingredients in a bowl. Refrigerate for several hours before serving.

Nutrition Facts Table

per 1 Serving (120g)

Amount

% Daily Value

Calories

110

Fat

7 g

11 %

Saturated 1 g
+ Trans 0 g

5 %

Cholesterol

0 mg

Sodium

90 mg

4 %

Carbohydrate

11 g

4 %

Fibre

2 g

9 %

Sugars

8 g

Protein

2 g

Vitamin A

0 %

Vitamin C

11 %

Calcium

2 %

Iron

5 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 1 ¼ servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Free  :
Added Sugar, Cholesterol, Trans Fat
Low  :
Saturated Fat, Sodium
Source of  :
Fibre, Iron, Magnesium, Potassium, Vitamin B6, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Manganese
Excellent source of  :
Folacin
Diet-related health claims  :
Artery-healthy, Heart-healthy

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1 ½
Fats 1 ½

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