Herring, Beet and Egg Salad
(1 vote)
(1 vote)
Health Score:
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
532
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 532 kcal | (25 %) | ||
| Protein | 13.73 g | (14 %) | ||
| Fat | 37.79 g | (33 %) | ||
| Carbohydrates | 34.87 g | (23 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 4.38 g | (15 %) |
more nutritional values
| Vitamin A | 270.53 mg | (33,816 %) | ||
| Vitamin D | 1.23 μg | (6 %) | ||
| Vitamin E | 3.71 mg | (31 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.15 mg | (26 %) | ||
| Vitamin B₆ | 0.21 mg | (15 %) | ||
| Folate | 127.39 μg | (42 %) | ||
| Pantothenic acid | 0.57 mg | (10 %) | ||
| Biotin | 2.48 μg | (6 %) | ||
| Vitamin B₁₂ | 1.39 μg | (46 %) | ||
| Vitamin C | 10.47 mg | (11 %) | ||
| Potassium | 550.18 mg | (14 %) | ||
| Calcium | 105.09 mg | (11 %) | ||
| Magnesium | 39.85 mg | (13 %) | ||
| Iron | 3.07 mg | (20 %) | ||
| Iodine | 35.15 μg | (18 %) | ||
| Zinc | 1.28 mg | (16 %) | ||
| Saturated fatty acids | 13.46 g | |||
| Cholesterol | 168.2 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 hard boiled eggs
- 8 Pickled herring
- 1 Red onion
- 1 tart Apple (such as Granny Smith)
- 100 grams Whipped cream
- 4 Pickle
- 350 grams jarred Beets (cut into strips)
- 100 grams Whipped cream
- 100 grams Mayonnaise
- 1 tablespoon apple cider vinegar
- 1 splash lemon juice
- salt
- 1 pinch sugar
- freshly ground peppers
Preparation steps
1.
Peel the hard boiled eggs and cut each into 6 wedges.
2.
Rinse the herring fillets and pat dry. Cut into bite-size pieces. Peel, halve and slice the onion. Rinse the apples, peel, quarter and remove the cores. Thinly slice the quarters. Dice the pickles. Drain the beets and reserve the juice.
3.
Whisk the sour cream together with the mayonnaise, apple cider vinegar, lemon juice and 3-4 tablespoons of the beet juice until smooth. Season with sugar, salt and pepper. Toss the herring, onions, pickles and apples with the dressing. Divide onto plates and top with the egg wedges.
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