hungarian

Roasted Beet and Horseradish Salad with Smoked Trout

Name: Roasted Beet and Horseradish Salad with Smoked Trout
Yield: 1 serving
Cuisine: hungarian
Ingredients: 361 g beet; 194 g smoked trout; 208 g plain Greek yogurt (2%); 17 g prepared horseradish; 14 g olive oil; 19 g lemon juice; 3 g Dijon mustard; 14 g fresh dill, chopped; 1 g salt; 0.69 g black pepper

This roasted dish pairs beet with smoked trout, prepared horseradish and plain Greek yogurt. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Heart friendly Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

68 g Protein

50 g Carbohydrates

22 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

361g beet 159 kcal
194g smoked trout 194 kcal
208g plain Greek yogurt (2%) 152 kcal
2.08 tbsp (17g) prepared horseradish 8 kcal
2.78 tsp (14g) olive oil 124 kcal
1.39 tbsp (19g) lemon juice 6 kcal
1.39 tsp (3g) Dijon mustard 2 kcal
14g fresh dill, chopped 5 kcal
0.69 tsp (1g) salt 0 kcal
0.35 tsp (1g) black pepper 2 kcal

Cooking instructions

beet
Heat oven to 400 F (200 C). Wrap beet in foil and roast 45-60 minutes until a knife slides in easily. Cool, peel, and cube.
plain Greek yogurt (2%)prepared horseradishlemon juiceDijon mustardsaltblack pepper
In a bowl, whisk yogurt, prepared horseradish, lemon juice, mustard, salt, and black pepper.
beetfresh dill
Add cubed beet and chopped dill; toss gently to coat.
smoked trout
Flake smoked trout into bite-size pieces and fold in carefully.
Serve chilled or at cool room temperature.