4 Serves
67 Mins
Place the beetroot in a large pot filled with water and boil until tender, approximately 45 minutes.
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Vitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
39 µg / 400 µgCalcium
11 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
22 mg / 1,250 mgPotassium
213 mg / 4,700 mgSodium
317 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 gWhile the beets boil, wash and peel the fresh ginger root, then grate it finely using a grater.
In a small bowl, whisk together the olive oil, vinegar, grated ginger, salt, and black pepper to create the dressing.
Once the beets are cooked, drain them, let them cool, peel, and chop them into bite-sized pieces on a cutting board.
Place the chopped beets in a serving bowl, drizzle with the prepared dressing, and toss gently to combine.
7
g52
g12
g
