A source of fiber and antioxidants, this salad supports heart health and the immune system. The delicate taste of beets harmonizes with the nutty texture, creating a nutritious and filling dish.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Beetroot | |||
| Walnuts | |||
| Olive oil | |||
| Garlic | |||
| Egg | |||
| Cashew | |||
| Green onion | to taste | ||
| Mayonnaise (homemade or sugar-free) | |||
| Sour cream 30% | |||
| Product release: | 370 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 1 | ||
| 10 | ||
| 5 | ||
1 15 | ||
|---|---|---|
| Proteins | 3.4 |
| Digestible proteins | 1.1 |
| Fats | 13 |
| Net carbohydrates | 6.9 |
| Calories | 161 kcal |
| Indexes | |
| Glycemic index | 53.9 |
| Glycemic load | 3.6 |
| Insulin index, II | 38.2 |
| Disease inflammatory index, DII | -0.41 |
| Antioxidant, ORAC | 3 357 |
| Weight loss | Detention | Set |
|---|---|---|
| 17% | 12% | 10% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (3) | |
| |
- Histidine0%
- Tryptophan6,6%
- Phenylalanine2,2%
- Methionine2,8%
- Threonine0%
- Lysine0%
- Valin1,6%
- Isoleucine0,8%
- Leucine8,8%
- ClassNumber of grams
- Omega-31.23
- Omega-65.13
- Omega-94.05
| Nutrient | % of RDA |
|---|---|
| Alpha-linolenic acid (Omega-3) | 77112881366141 |
| Linoleic acid (Omega-6) | 30433973?86 |
| Oleic acid (Omega-9) | 10121117?14 |
| Nutrient | % of RDA |
|---|---|
| Arginine | 7771762 |
| Leucine | 6991962 |
| Tryptophan | 5771731 |
Boil or bake the beetroot (300 g) until soft. Let it cool and chop finely.
Chop the walnuts (50 g) and add them to the beetroot.
Press the garlic (1 clove) and mix it into the salad.
If desired, add chopped cashews (20 g), green onions (to taste), and grated boiled egg (1 piece).
Dress the salad with olive oil (1 tbsp), homemade mayonnaise, or sour cream — your choice.
Mix and serve in a ring or in a salad bowl, garnished with herbs.
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