Beet Salad with Horseradish Mousse
Nutritional values
(Percentage of daily recommendation)
| Calorie | 532 cal. | (25 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 32.5 μg | (54 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 866 mg | (22 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 20.5 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 31 g |
Ingredients
- Ingredients
- 1 onion
- 500 grams Beets
- 4 Tbsps olive oil
- 100 milliliters Vegetable broth
- salt
- freshly ground peppers
- 2 fresh bay leaves
- 2 Tbsps lemon juice
- 1 Tbsp honey
- 2 Tbsps apple cider vinegar
- 250 grams Whipped cream
- 2 Tbsps finely chopped parsley
- 3 Tbsps freshly grated Horseradish
- 150 milliliters Whipped cream
- 2 Apple
- fresh bay leaves (for garnish)
Preparation steps
Peel and finely chop the onion. Peel the beetroot and cut into strips. Heat 2 tablespoons of the oil in a skillet. Add the beetroot and broth. Season with salt and pepper to taste. Add the bay leaves, cover and simmer for 20 minutes.
Stir in the lemon juice, honey and vinegar. Remove the bay leaves. Allow to cool to room temperature.
Blend the sour cream with parsley and horseradish until smooth. Stir in the whipped cream and season with salt and pepper to taste. Divide between glasses and chill until ready to serve.
Rinse the apples, quarter and core. Cut the quarters into strips. Reserve some apple for garnish. Stir the apples with the remaining oil into the beet mixture and season with salt and pepper to taste.
Divide the salad between plates, garnish with apple slices and bay leaves, and serve with the horseradish mousse.
