Beet and Apple Salad with Smoked Trout
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
354
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 21.43 g | (22 %) | ||
| Fat | 15.88 g | (14 %) | ||
| Carbohydrates | 32.51 g | (22 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 5.29 g | (18 %) |
more nutritional values
| Vitamin A | 79.13 mg | (9,891 %) | ||
| Vitamin D | 0.29 μg | (1 %) | ||
| Vitamin E | 1.53 mg | (13 %) | ||
| Vitamin B₁ | 0.37 mg | (37 %) | ||
| Vitamin B₂ | 0.37 mg | (34 %) | ||
| Niacin | 8.23 mg | (69 %) | ||
| Vitamin B₆ | 0.27 mg | (19 %) | ||
| Folate | 161.64 μg | (54 %) | ||
| Pantothenic acid | 1.69 mg | (28 %) | ||
| Biotin | 1.06 μg | (2 %) | ||
| Vitamin B₁₂ | 4.65 μg | (155 %) | ||
| Vitamin C | 14.37 mg | (15 %) | ||
| Potassium | 879.98 mg | (22 %) | ||
| Calcium | 112.68 mg | (11 %) | ||
| Magnesium | 54.91 mg | (18 %) | ||
| Iron | 2.72 mg | (18 %) | ||
| Zinc | 1.14 mg | (14 %) | ||
| Saturated fatty acids | 3.35 g | |||
| Cholesterol | 54.25 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- kuumverpackt
- 500 grams precooked Beets (vacuum packed)
- 2 small Apple
- 100 milliliters Yogurt (0.1% fat)
- 1 tsp Horseradish cream
- 2 Tbsps lemon juice
- 2 Tbsps apple cider vinegar
- 2 Tbsps Canola oil
- salt
- peppers
- 1 pinch sugar
- 2 thin slices Rye bread
- 1 Tbsp butter
- 4 smoked trout
- 2 Tbsps scallions
Preparation steps
1.
Remove the beets (possibly with gloves, as these strongly rub off) from the packets, quarter and cut into thin columns. Rinse the apples, quarter, core and cut into pieces. Mix thoroughly with the beet. Make a vinaigrette from the yogurt, horseradish, lemon juice, apple cider vinegar and canola oil, season with salt, pepper and sugar and mix into the salad.
2.
Cut the bread into small cubes and cook in hot butter.
3.
Serve the beet salad on plates and distribute a fish fillet in coarse pieces on each. Garnish with croutons, chives and pepper.
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