4 Serves
80 Mins
6 g
40 g
15 g
Preheat your oven to 190°C and line a baking sheet with parchment paper.
Ingredients, vitamins, and health benefits
Beetroot
Olive Oil
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EgyptianVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B12
0 µg / 2.4 µgFolate
35 µg / 400 µgCalcium
26 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
37 mg / 1,250 mgPotassium
74 mg / 4,700 mgSodium
300 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
1 g / 28 gSugar
10 g / 50 gSaturated Fat
5 g / 20 gCholesterol
19 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Peel the beetroot using a peeler and dice it into small, uniform cubes using a chefs knife on a cutting board.
Heat olive oil in a frying pan over medium heat and sauté the beetroot cubes until tender, seasoning with salt and pepper.
Roll out the croissant dough on a clean surface and cut into triangles.
Place a spoonful of the cooked beetroot mixture onto each dough triangle and roll them up tightly to form croissants.
Arrange the filled croissants on the prepared baking sheet and bake in the oven until golden brown and flaky.
Salt
Black Pepper
Croissant Dough
Vitamin A
57 µg / 900 µgVitamin C
0 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B12
0 µg / 2.4 µgFolate
35 µg / 400 µgCalcium
26 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
37 mg / 1,250 mgPotassium
74 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
10 g / 50 gSaturated Fat
5 g / 20 gCholesterol
19 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
7
g50
g6
g
Indian
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µg