2 Serves
63 Mins
1 g
1 g
7 g
Wash and peel the fresh beetroot using a peeler, then dice into small cubes on a cutting board.
Ingredients, vitamins, and health benefits
Fresh Beetroot
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Vitamin K
64 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
10 µg / 400 µgCalcium
28 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
9 mg / 1,250 mgPotassium
48 mg / 4,700 mgSodium
146 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Boil the beetroot in a large pot with water until tender, then drain using a colander.
Heat the olive oil in a frying pan over medium heat.
Add the cooked beetroot to the frying pan and sauté for 10 minutes until slightly caramelized.
Season the dish with salt and pepper to taste and serve immediately.
Olive Oil
Salt
Black Pepper
Vitamin A
40 µg / 900 µgVitamin C
3 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
64 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
10 µg / 400 µgCalcium
28 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
9 mg / 1,250 mgPotassium
48 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
42
g3
g35
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgAlcohol
0 g