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This icon means that this recipe is a fish- or seafood-based dish. Oily and white fish, shellfish and other seafood The symbol on the label means that this recipe is richer than others in calories, salt, total fat and/or saturated fat. See all labels

Beetroot salad

00:15

Total: 15 min

00:10

10 min

00:5

5 min

3.735294 0 5 68

rates

Ingredients

1 serving
  • 100 g Beet
  • 1 Eggs
  • 1 Kipper fillet
  • 1 white onion
  • 30 mL (2 tablespoon) Yogurt
  • 10 mL (2 teaspoon) balsamic vinegar
  • 1 garlic clove
  • 1 teaspoon Mustard
  • 2 strand Parsley
  • 2 leaf Fresh basil
  • 5 mL (1 teaspoon) Chives
  • 1 pinch Salt
  • 1 pinch Pepper

Preparation steps

  • Cook the egg for 5 minutes in boiling salted water.
  • Peel and set aside.
  • Cut the beetroot into cubes.
  • Peel and finely chop the onion.
  • Cut the fish into cubes.
  • Mix in a salad bowl the chopped garlic, the mustard, the vinegar, the yogurt and the finely chopped herbs. Add salt and pepper.
  • Add the beetroot, the onion and the fish.
  • Mix everything gently and place the egg on top.
  • Serve the Scandinavian beetroot salad.

Recipe tips

  • If possible, favour seasonal fruits and vegetables.