Beet Salad with Horseradish Mousse

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Beet Salad with Horseradish Mousse
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
532
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie532 cal.(25 %)
Protein5 g(5 %)
Fat42 g(36 %)
Carbohydrates33 g(22 %)
Sugar added3 g(12 %)
Roughage6.3 g(21 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.1 μg(6 %)
Vitamin E2.6 mg(22 %)
Vitamin K32.5 μg(54 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.8 mg(15 %)
Vitamin B₆0.2 mg(14 %)
Folate121 μg(40 %)
Pantothenic acid0.6 mg(10 %)
Biotin8.8 μg(20 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C45 mg(47 %)
Potassium866 mg(22 %)
Calcium127 mg(13 %)
Magnesium49 mg(16 %)
Iron1.8 mg(12 %)
Iodine4 μg(2 %)
Zinc1 mg(13 %)
Saturated fatty acids20.5 g
Uric acid46 mg
Cholesterol84 mg
Complete sugar31 g

Ingredients

for
4
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

1.

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.

2.

Stir in the lemon juice, honey and vinegar. Remove the bay leaves. Allow to cool to room temperature. 

3.

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. 

4.

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. 

5.

Divide the salad between plates, garnish with apple slices and bay leaves, and serve with the horseradish mousse.

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