Mackerel, Cheese and Beet Salad

Mackerel, Cheese and Beet Salad

40 min
Medium
1 serv.
398 g / 1 serv.
silicon (Si) Vitamin B12 Omega-3 chromium (Cr) Vitamin D selenium (Se)

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.
514
129 kcal / 100 g
kcal
32.5 g
8.2 g / 100 g
Protein
20.4 g
5.1 g / 100 g
Carbohydrates
34.4 g
8.6 g / 100 g
Fats

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FAQ

How to cook Mackerel, Cheese and Beet Salad?
Mackerel, Cheese and Beet Salad. How to cook in 40 min. 514 kcal, P 32 / F 34 / C 20.
How many calories in Mackerel, Cheese and Beet Salad?
514 kcal, protein 32 g, fat 34 g, carbs 20 g per serving.

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