This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011
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 |
per 1 serving (120 g)
Amount % Daily Value |
Calories 110 |
Fat 7 g 11 % |
Saturated
1 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 % |
Food Group | Exchanges |
---|---|
Vegetables | 1 ½ |
Fats | 1 ½ |