Beet Salad

1 Reviews
100% would make this recipe again

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

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Ingredients

6 beetroots 750 g
1 red onions, chopped 150 g
1 clove garlic, chopped
3 tbsp horseradish 45 g
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 (120 g)

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

Net Carbs

9 g

Protein

2 g

Vitamin A

0 %

Vitamin C

11 %

Calcium

2 %

Iron

5 %
More info

Claims

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

DIABETES Exchange

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

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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