Herring Salad with Beets and Apple
(1 vote)
(1 vote)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
813
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 813 cal. | (39 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 66 g | (57 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 51.4 μg | (257 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 9.3 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 14.5 mg | (121 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 23.7 μg | (53 %) | ||
| Vitamin B₁₂ | 10.7 μg | (357 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 1,225 mg | (31 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 117 μg | (59 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 19.8 g | |||
| Uric acid | 460 mg | |||
| Cholesterol | 411 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Beets (cooked)
- 1 Apple
- 1 onion
- 3 small Pickled cucumbers
- 8 Pickled herring
- 2 hardboiled eggs
- 1 Tbsp sunflower oil
- salt
- 1 Tbsp apple cider vinegar
- 1 tsp sugar
- peppers (freshly ground)
- 200 grams Whipped cream
Preparation steps
1.
Dice beets. Rinse the apple, cut into quarters, remove seeds and cut into cubes. Peel the onion and chop finely. Drain the pickles and finely dice. Pat the herring dry and cut into bite-sized pieces. Dice hard-boiled eggs into small cubes.
Mix the beets, onion, pickles and apple with the oil, vinegar and sugar. Season with salt and pepper and stir in creme fraiche. Allow to marinate about 20 minutes, then season to taste. Loosely fold in pieces of herring and eggs. Serve in bowls with fresh yeast rolls, if desired.
