Beet Salad

Beet Salad

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

6 servings
Preparation 10 min
Cooking 2 h

Standing 4 h

110 calories per serving 


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

Nutrition Facts

per 1 serving (120g)

Amount

% DV*

* DV = Daily Value

Calories

110

Fat

7 g

11 %

Saturated 1 g
+ Trans 0 g

5 %

Cholesterol

0 mg

Sodium

85 mg

4 %

Carbohydrate

11 g

4 %

Fibre

2 g

9 %

Sugars

8 g

Protein

2 g

Vitamin A

0 %

Vitamin C

10 %

Calcium

2 %

Iron

6 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

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

More info


This recipe is in the following categories: Salads | Artery-healthy | Diabetes-friendly | Halal | Heart-healthy | Kosher | Low Cholesterol | Low Saturated Fat | Low Sodium | Vegan | Vegetarian

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