Food nutrition
| Quantity | Serving 123 gr | 100gr | RI% |
|---|
| Calories (kcals) | 164 | 133 | 8% |
| Energy (kJ) | 681 | 554 | 8% |
| Fat (gr) | 12.5 | 10.1 | 17.8% |
| Saturates (gr) | 2.5 | 2.0 | 12.5% |
| Monosaturates (gr) | 5 | 4.0 | |
| Polysaturates (gr) | 4.4 | 3.5 | |
| Cholesterol (mg) | 2.8 | 2.2 | |
| Sodium (mg) | 1 | 0.8 | |
| Salt (mg) | 2.6 | 2.1 | 43.33% |
| Carbohydrates (gr) | 9 | 7.3 | 3% |
| Sugars (gr) | 8.3 | 6.7 | 9% |
| Starch (gr) | 0.7 | 0.5 | |
| Fibre (gr) | 0 | 0.0 | |
| Protein (gr) | 4.2 | 3.4 | 8% |
| Alcohol (gr) | 0 | 0.0 | |
Allergens
- Walnut
- Grape
- Garlic
- Milk, cow
- Sulphites
Intolerances
- Contains lactose
- Does not contain gluten
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Beetroot salad
Category: Salads
10m
6 servings
164kcal / 681kJ
Description
A colourful light salad full of taste for the beetroot lovers.
Ingredients
- 500 gr Beetroot, boiled in salted water
- 2 item Garlic, raw, cloves, item
- 100 gr Yogurt, greek style, plain (5%)
- 2 tablespoon (tbsp) Vinegar
- 1 tablespoon (tbsp) Salt
- 0.5 teaspoon (tsp) Pepper, black
- 50 gr Walnuts
- 30 gr Olive oil
Preparation
- Cut the beetroots into big cubes.
- Finely chop the garlic cloves into small pieces.
- Cut the whole raw walnuts into quarters.
- Place all the ingredients into a big bowl. Mix them well until a homogeneous mixture is formed.
- The salad is ready to serve.
Note: Use unprocessed walnuts, i.e., raw, roasted, and unsalted, which are gluten-free.
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