Mackerel, Cheese and Beet Salad

Mackerel, Cheese and Beet Salad

40 min
Medium
1 serv.
404 g / 1 serv.

Rating

Average rating:—

Description

Hearty layered salad with hot smoked fish, baked beets and creamy cheese.

  1. Wash the beetroot thoroughly, wrap in foil and bake in the oven at 200°C until soft (about 30-40 minutes). Let cool, then peel and coarsely grate.
  2. While the beetroot is baking, fillet the mackerel, removing the skin and bones. Break the meat into small pieces.
  3. Grate the cheese on a medium or fine grater.
  4. Wash and dry the lettuce leaves (iceberg and regular), then tear them coarsely with your hands.
  5. Place a bed of lettuce leaves on a plate.
  6. Spread the grated beetroot on top. Season with a pinch of salt and pepper.
  7. Arrange the mackerel pieces over the beetroot.
  8. Sprinkle generously with grated cheese.
  9. Drizzle with olive oil and balsamic vinegar. Serve immediately.
532
132 kcal / 100 g
kcal
33.7 g
8.3 g / 100 g
Protein
20.5 g
5.1 g / 100 g
Carbohydrates
35.9 g
8.9 g / 100 g
Fats