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hungarian

Roasted Beet and Horseradish Salad with Smoked Trout

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
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

  1. 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.
  2. plain Greek yogurt (2%)prepared horseradishlemon juiceDijon mustardsaltblack pepper
    In a bowl, whisk yogurt, prepared horseradish, lemon juice, mustard, salt, and black pepper.
  3. beetfresh dill
    Add cubed beet and chopped dill; toss gently to coat.
  4. smoked trout
    Flake smoked trout into bite-size pieces and fold in carefully.
  5. Serve chilled or at cool room temperature.

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