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Rich in vitamin C and antioxidants, low calorie, high fiber
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Beetroot with Sour Cherry (120 g) has 67 calories. That works out to 56 calories per 100 g. It contains 15 g of carbs, 1.6 g of protein, 0.4 g of fat and 3.1 g of fiber. Its 78 µg of Folate covers 20% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 120 g
67
KCAL / 120G
Carbs
15g
· 5% DV
Protein
1.6g
· 3% DV
Fat
0.4g
· 1% DV
Fiber
3.1g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 86% · Protein 9% · Fat 5%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 67 kcal | |
| Total fat | 0.4 g | 1% |
| Saturated fat | 0.05 g | 0% |
| Trans fat | 0 g | |
| Sodium | 72 mg | 3% |
| Total carbohydrate | 15 g | 5% |
| Fiber | 3.1 g | 11% |
| Protein | 1.6 g | 3% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 120 g | 67 kcal |
| 2 tablespoon (chopped) | 40 g | 22 kcal |
| 1 slice (thick) | 60 g | 34 kcal |
| 1 serving (small) | 80 g | 45 kcal |
| 100 g | 100 g | 56 kcal |
| 1 piece (medium) | 100 g | 56 kcal |
| 1 cup (medium) | 150 g | 84 kcal |
| 1 serving (large) | 180 g | 101 kcal |
| 1 bottle (large) | 200 g | 112 kcal |
Calculated from 56 calories per 100 g.
Beetroot with sour cherry is a sweet-and-tart salad or side dish made by combining cooked beetroot with sour cherries. Recipes vary: some add olive oil and vinegar or lemon, while others include herbs, onion, or a little sweetener.
Yes, roasted beetroot works well in beetroot with sour cherry. Roasting gives it a deeper, earthier flavor than boiling; let it cool and drain any liquid before mixing it with the cherries so the finished dish does not become watery.
Yes, canned beetroot can be used for beetroot with sour cherry. Drain and, if it tastes strongly vinegary or salty, rinse it briefly and pat it dry. The result will be softer and less earthy than one made with freshly cooked beetroot.
Dill, parsley, and mint all work in beetroot with sour cherry. Use one herb rather than several at once so it does not overwhelm the fruit’s tartness; add delicate fresh herbs just before serving to keep their flavor bright.
Drain the cooked beetroot and thawed sour cherries well before assembling beetroot with sour cherry. Add the dressing shortly before serving, especially if the cherries are juicy; this helps the salad keep its texture and prevents the dressing from becoming diluted.
Beetroot with sour cherry pairs well with grilled fish, roasted meat, or a simple grain or lentil dish. Its tart, fruity flavor also makes it a good contrast to rich mains; serve it chilled or at room temperature as a side.
Yes, you can prepare beetroot with sour cherry ahead of time and chill it so the flavors have a chance to mingle. For the best texture, keep the dressing and fresh herbs separate until shortly before serving, particularly if the cherries are very juicy.
Beetroot with sour cherry keeps for about 3–4 days in a sealed container in the refrigerator. Refrigerate it promptly, and discard it if it has been left at room temperature for an extended period or develops an unusual smell or appearance.
You can freeze beetroot with sour cherry, but it is not ideal as a finished salad: thawing can make both the beetroot and cherries soft and watery. For better texture, freeze cooked beetroot separately and add fresh or thawed cherries after defrosting.
Yes, raw beetroot can be used in beetroot with sour cherry, but it should be peeled and grated or sliced very thinly because it is firm and earthy. Cooked beetroot gives the dish a softer texture and blends more readily with the tart cherries.
Vitamins
Folate
78µg · 20% DV
Vitamin C
15.6mg · 17% DV
Biotin
1.8µg · 6% DV
Vitamin E
0.84mg · 6% DV
Minerals
Manganese
0.28mg · 12% DV
Potassium ⭐
312mg · 9% DV
Copper
0.07mg · 8% DV
Phosphorus
38mg · 5% DV
Sodium
72mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 67 calories in 1 serving (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Beetroot with Sour Cherry brings cooked beetroot together with tart cherries in a salad-style side or relish. The beet has a mellow, earthy sweetness, while the cherries add a bright sour note; the ingredients may be left in pieces or combined more closely, depending on the preparation. There is no single well-known origin for this pairing, and recipes can vary.
Serve it chilled or at room temperature alongside a main dish, or include it on a spread of salads and vegetable sides. It pairs especially well with grilled vegetables and simply cooked grains. With 2.6 g of fibre per 100 g, it offers a colourful, relatively light way to add vegetables to a meal; go easy on added oil or sweetener if you want to keep it lighter.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.05g
MONOUNSATURATED
0.04g
POLYUNSATURATED
0.11g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.