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🍽️ Citrus-Marinated Beetroot with Smoked Trout

227 kcal · 30 min · 4 servings

Citrus-Marinated Beetroot with Smoked Trout Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the beetroot under running water.
  2. 2. Optionally set aside a few of the green leaves for decoration.
  3. 3. Place the bulbs in a pot and cover them completely with cold water.
  4. 4. Add cumin and salt to the water.
  5. 5. Place the pot on the stove and bring the water to a boil with the lid on.
  6. 6. Cook the beetroot on low heat for 50 to 60 minutes.
  7. 7. Check the cooking time by inserting a fork into a bulb; it should go in easily, similar to boiled potatoes.
  8. 8. Drain the cooking water and let the bulbs cool down for a short while.
  9. 9. Peel the skin off the bulbs using a small knife.
  10. 10. Cut off the woody ends of the bulbs.
  11. 11. Slice the beetroot into even slices.
  12. 12. Rinse a lemon with hot water and dry it.
  13. 13. Optionally peel off very thin strips of the peel for decoration.
  14. 14. Grate the rest of the peel finely.
  15. 15. Halve the lemon and squeeze out the juice.
  16. 16. Mix olive oil, the grated lemon peel, and 1 to 2 tablespoons of lemon juice in a bowl.
  17. 17. Season the marinade with salt and pepper.
  18. 18. Set aside 1 to 2 tablespoons of the marinade for the horseradish cream cheese.
  19. 19. Add the beetroot slices to the remaining marinade and mix well.
  20. 20. Let the slices marinate for 20 minutes.
  21. 21. Arrange the marinated slices on a plate.
  22. 22. Whisk cream cheese with the reserved marinade remainder, 1 teaspoon of lemon juice, some salt, and pepper.
  23. 23. Add some water until the cream has a creamy consistency.
  24. 24. Break the smoked trout fillets into small pieces.
  25. 25. Distribute the trout pieces over the beetroot slices.
  26. 26. Add the horseradish cream on top.
  27. 27. Garnish the dish as desired with the reserved beetroot leaves and lemon strips.

Nutrition per serving