Beet Pineapple Au Gratin
Beet Pineapple Au Gratin - Spicy sweet from the oven with plenty of antioxidants
Healthy, because
Even smarter
Nutritional values
Due to the high water and carbohydrate content, pineapple boosts the metabolism and serotonin production - this ensures a good mood. The contained enzyme bromelain breaks down protein and thus supports digestion.
If you find blue cheese too tart, you can replace it with grated Gouda or Parmesan, for example.
(Percentage of daily recommendation)
| Calorie | 265 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 8.2 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 88.8 μg | (30 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 619 mg | (15 %) | ||
| Calcium | 210 mg | (21 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 3.7 μg | (2 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 46.4 mg | |||
| Cholesterol | 38.6 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 7 ozs pineapple flesh
- 18 ozs Beets (precooked; vacuum packed)
- 1 tsp olive oil
- 1 Sage
- 3 ½ ozs Beet juice
- 12 ozs Whipped cream
- 1 ¼ ozs Whole Grain Spelt Flour (1.5 TBSP.)
- salt
- peppers
- Nutmeg
- ¼ tsp ground Cumin
- 1 pinch cinnamon
- 4 ½ ozs Blue cheese
Preparation steps
Cut pineapple flesh into thin slices. Cut beet into slices as well. Grease a baking dish with oil. Layer beet and pineapple slightly overlapping.
Wash sage, shake dry and chop. Mix beet juice with sage, cream and flour and season with salt, pepper, 1 pinch of freshly grated nutmeg, cumin and cinnamon. Pour liquid over vegetables. Chop cheese and spread on top.
Bake the casserole in a preheated oven at 200 °C / 400 °F for 20-25 minutes until au gratin and bubbly on top.
