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Homepage Recipes Lamb's lettuce with beetroot

Lamb's lettuce with beetroot

Preparation steps

Wash the lamb's lettuce thoroughly. If it is very sandy, wash it a second time. Clean the lettuce and spin it dry.

Cut the beetroot into thin slices or small cubes. If necessary, roughly chop the walnuts with a knife.

Mix the walnut oil with the sherry vinegar; season with salt and pepper.

Arrange the lamb's lettuce and the beetroot slices on 2 large flat plates. Drizzle the salad with the dressing and sprinkle with the walnuts. Serve with 1 pretzel each.
Preparation time
20 Minutes
Number of portions
2
Degree of flatness
2 / 5
Allergens
Birch Pollen-Related Oral Allergy Syndrome, Mugwort-Celery-Spice Syndrome, Latex-Fruit Syndrome, Beetroot, Oxalates, Histamine, Salicylates, Tree nuts
Occasions
-
Types
-
Glycemic Index
0
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

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Number of servings 80 × Gram (1 g)
Weight 80 g
Lamb’s Lettuce
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Number of servings 70 × Gram (1 g)
Weight 70 g
Cooked Beetroot
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Number of servings 20 × Gram (1 g)
Weight 20 g
Chopped Walnuts

Nutritional composition for only 1 (one) portion of the recipe

Proteins 20%
2.89g / 80.61 g
Fats 30%
6.72g / 53.74 g
Carbohydrates 50%
5.82g / 89.57 g
Kcal
95.26Kcal / 1612.27 Kcal

Nutritional composition for all portions of the recipe

Proteins 20%
5.77g / 80.61 g
Fats 30%
13.43g / 53.74 g
Carbohydrates 50%
11.64g / 89.57 g
Kcal
190.51Kcal / 1612.27 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is German. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.