Marinated Beets
Marinated Beets - A great mix of ingredients: Red beets, horseradish and fish
Healthy, because
Even smarter
Nutritional values
The trout fillet supplies high-quality protein, which is good for muscle building, and twice the daily serving of vitamin D, which promotes the integration of calcium into the bones.
When you skin the beets, it is best to put rubber or disposable gloves on: The dye of beetroot is very intense and can quickly turn your hands dark red. You can save time by buying pre-cooked and vacuum-sealed beets.
(Percentage of daily recommendation)
| Calorie | 227 cal. | (11 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 10.1 μg | (51 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 469 mg | (12 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 195 mg | |||
| Cholesterol | 49 mg |
Ingredients
- Ingredients
- 24 ozs Beets
- 2 tsps Caraway
- salt
- 1 lemon
- 2 Tbsps olive oil
- peppers
- 3 ozs reduced fat Sour cream
- ¼ tsp Horseradish
- 3 Tbsps mineral water (carbonated)
- 3 Smoked trout (7-8 oz.)
Kitchen utensils
Preparation steps
Rinse beets and set aside some leaves. Cover bulbs in a pot of cold water, add caraway seeds and season with salt. Cover and boil. Cook until you can easily pierce skins, 50-60 minutes.
Drain beets and cool slightly. Peel off the skins with a small knife.
Trim woody ends and cut the beets into slices. Rinse lemon with hot water and dry. For garnish, pull off some very fine strips. Grate the rest of the skin finely.
Cut lemon in half and squeeze. Mix olive oil, lemon zest and 1-2 tablespoons lemon juice. Season with salt and pepper, pour over vegetable slices, mix and let stand 20 minutes. Transfer to plates.
Mix horseradish with sour cream and mineral water, 1 teaspoon of lemon juice and a little salt and pepper.
Divide trout into small pieces and spread over the beet slices. Place horseradish cream on top and garnish as desired with some beet leaves and lemon strips.
