Beets' distinctive earthy flavour is enhanced here by roasting. Beets are an excellent source of potassium and vitamin A.
5 | beetroots | 650 g | |
2 tbsp | olive oil | 30 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
2 | mangoes | 600 g | |
1/4 cup | rice vinegar | 65 mL | |
1 tsp | sugar | 4 g | |
1 | shallots, finely chopped | 40 g | |
1 tbsp | fresh tarragon, chopped | 2 g | |
aluminum foil | |||
parchment paper |
Beets can be cooked up to 5 days in advance.
per 1 serving (240 g)
Amount % Daily Value |
Calories 190 |
Fat 7 g 11 % |
Saturated
1 g
5 % |
Cholesterol 0 mg |
Sodium 90 mg 4 % |
Carbohydrate 32 g 11 % |
Fibre 4 g 17 % |
Sugars 24 g |
Net Carbs 28 g |
Protein 3 g |
Vitamin A 10 % |
Vitamin C 59 % |
Calcium 3 % |
Iron 10 % |
Food Group | Exchanges |
---|---|
Fruits | 1 |
Vegetables | 2 |
Fats | 1 ½ |
Other Foods | 0 |
I also added the leaves of the beetroot(chopped and boiled with some water and lemon juice). It was delicious!
I've made this several times and it is just great. I'm looking forward to it on a hot summer day. Very refreshing.
It is an interesting combination of super foods.... yummy too!