Beet Carpaccio with Fish

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Beet Carpaccio with Fish
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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)
Calorie329 kcal(16 %)
Protein16.38 g(17 %)
Fat23.47 g(20 %)
Carbohydrates13.72 g(9 %)
Sugar added1.05 g(4 %)
Roughage3 g(10 %)
Vitamin A747.3 mg(93,413 %)
Vitamin D45.35 μg(227 %)
Vitamin E3.22 mg(27 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.07 mg(6 %)
Niacin5.22 mg(44 %)
Vitamin B₆0.12 mg(9 %)
Folate120.32 μg(40 %)
Pantothenic acid0.23 mg(4 %)
Vitamin B₁₂1.9 μg(63 %)
Vitamin C7.72 mg(8 %)
Potassium565.2 mg(14 %)
Calcium39.77 mg(4 %)
Magnesium42.1 mg(14 %)
Iron1.49 mg(10 %)
Zinc1.67 mg(21 %)
Saturated fatty acids3.4 g
Cholesterol99.67 mg

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
How healthy are the main ingredients?
sugarCarawaysalt

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.