Pickled Fish and Beet Plate
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
429
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 429 cal. | (20 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 25 μg | (125 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 9.9 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 957 mg | (24 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 60 μg | (30 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 247 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 2 fresh, large Beets (boiled and diced)
- 4 Pickled herring (cut into pieces)
- 2 large Apple (cored, peeled and diced)
- For the dressing
- 3 tsps mustard powder
- 1 ¼ tsps sugar
- 2 Tbsps warm water
- 1 cup plain low-fat Yogurt
- salt
- peppers
Preparation
Kitchen utensils
1 Kitchen shears, 1 Cutting board, 1 Toothpick, 1 Small knife, 1 Small bowl, 1 Teaspoon, 1 Tablespoon, 1 Brush, 4 lange Metal skewers, 1 Paper towel
Preparation steps
1.
For the salad: put all the salad ingredients into a large bowl.
2.
For the dressing: whisk together all the ingredients and season to taste with salt and pepper. Pour over the salad ingredients and toss well until the salad is coated in the dressing. Leave to stand for 30 minutes.
3.
Arrange on serving plates and scatter with the walnuts. Garnish with dill.
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