Beet Carpaccio with Fish
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
329
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 329 cal. | (16 %) | ||
| Protein | 16.38 g | (17 %) | ||
| Fat | 23.47 g | (20 %) | ||
| Carbohydrates | 13.72 g | (9 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 747.3 mg | (93,413 %) | ||
| Vitamin D | 45.35 μg | (227 %) | ||
| Vitamin E | 3.22 mg | (27 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 5.22 mg | (44 %) | ||
| Vitamin B₆ | 0.12 mg | (9 %) | ||
| Folate | 120.32 μg | (40 %) | ||
| Pantothenic acid | 0.23 mg | (4 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 7.72 mg | (8 %) | ||
| Potassium | 565.2 mg | (14 %) | ||
| Calcium | 39.77 mg | (4 %) | ||
| Magnesium | 42.1 mg | (14 %) | ||
| Iron | 1.49 mg | (10 %) | ||
| Zinc | 1.67 mg | (21 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Cholesterol | 99.67 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Beets
- 4 Tbsps Red wine vinegar
- 1 tsp Caraway
- 4 Tbsps balsamic vinegar
- 4 Tbsps sunflower oil
- salt
- 1 pinch sugar
- peppers
- 200 grams Smoked eel (ready to cook, skinless)
- 2 Tbsps scallions
Preparation steps
1.
Rinse beetroot and boil in water with added red wine vinegar and coriander seeds for about 40 minutes or until done (should be knife-tender). Drain, peel beetroot when warm, let cool.
2.
Mix balsamic vinegar with oil and sugar. Season with salt and pepper. Cut beetroot into thin slices and drizzle with vinegar mixture. Let rest for about 10 minutes.
3.
Cut eel into thin strips.
4.
Arrange beetroot slices on a plate, top with eel slices. Sprinkle with chives, serve.
