2 Serves
97 Mins
7 g
42 g
8 g
Wash and peel the fresh beets thoroughly, then dice them into small, uniform cubes to ensure even cooking.
Ingredients, vitamins, and health benefits
Fresh Beetroot
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TunisianVitamin K
211 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
82 µg / 400 µgCalcium
133 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
94 mg / 420 mgPhosphorus
220 mg / 1,250 mgPotassium
449 mg / 4,700 mgSodium
1138 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat and sauté the diced onions and garlic until they become fragrant and translucent.
Add the prepared beets to the pot, cover with water, and simmer until the beets are fork-tender.
Transfer the mixture to a blender and process until completely smooth, then season with salt and pepper to taste.
Strain the juice through a fine mesh sieve into a serving glass and serve immediately while hot.
Olive Oil
Onion
Garlic
Hot Water
Salt
Black Pepper
Vitamin A
132 µg / 900 µgVitamin C
16 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
211 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
82 µg / 400 µgCalcium
133 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
94 mg / 420 mgPhosphorus
220 mg / 1,250 mgPotassium
449 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3
g18
g9
g
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
31 µg / 55 µgAlcohol
0 g