• med fat 4.56g 4.56%
  • low sat fat 1.15g 1.15%
  • low salt 80.07mg 0.08%
  • med sugar 6.40g 6.40%
*As guideline of daily recommended intake per 100g

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Ingredients:

Dressing

Cooking method:

  1. Trim the leaves from the beetroot.
  2. Scrub the bulbs and wash the leaves well.
  3. Bring a large saucepan of water to the boil.
  4. Add the beetroot, then reduce the heat and simmer, covered, for 30 minutes, or until tender when pierced with the point of a knife. Drain and cool.
  5. Peel the skins off the beetroot and cut the bulbs into wedges.
  6. Bring a saucepan of water to the boil, add the beans and cook for 3minutes, or until just tender.
  7. Remove with tongs and plunge into a bowl of cold water. Drain well.
  8. Add the beetroot leaves to the boiling water and cook for 3-5 minutes, or until the leaves and stems are tender.
  9. Drain, plunge into a bowl of cold water, then drain again well.
  10. Place vinegar, oil, garlic, capers, salt and pepper in a screw-top jar and shake well.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
350.16g
100.00g
Energy (kJ)
1226.51kJ
350.28kJ
Protein (g)
9.71g
2.77g
Total fat (g)
15.97g
4.56g
- Saturated fat (g)
4.04g
1.15g
- Polyunsaturated fat (g)
2.41g
0.69g
- Monounsaturated fat (g)
8.33g
2.38g
Cholesterol (mg)
10.25mg
2.93mg
Carbohydrate-available (g)
23.18g
6.62g
CarbohydrateSE (g)
23.18g
6.62g
- Sugars (g)
22.40g
6.40g
Water (g)
287.63g
82.14g
Dietary fibre (g)
9.51g
2.72g
Thiamin (mg)
0.13mg
0.04mg
Riboflavin (mg)
0.26mg
0.07mg
Niacin (mg)
1.53mg
0.44mg
Niacin equivalents (mg)
3.15mg
0.90mg
Vitamin C (mg)
26.07mg
7.45mg
Total folate (ug)
462.60ug
132.11ug
Total vitamin A equivalents (ug)
115.98ug
33.12ug
Retinol (ug)
77.50ug
22.13ug
Beta carotene equivalents (ug)
238.37ug
68.08ug
Sodium (mg)
280.36mg
80.07mg
Potassium (mg)
888.85mg
253.84mg
Magnesium (mg)
89.93mg
25.68mg
Calcium (mg)
91.95mg
26.26mg
Phosphorus (mg)
178.93mg
51.10mg
Iron (mg)
2.96mg
0.85mg
Zinc (mg)
2.73mg
0.78mg

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