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Kalvsylta med rödbetor

Kalvsylta med rödbetor
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Nutrition Facts

Per 220g serving

% Daily Value based on a 2000 kcal diet

Calories 260 kcal
13% DV
Total Fat 12.0g
18% DV
Monounsaturated Fat5.0g
Polyunsaturated Fat2.0g
Saturated Fat4.0g
Total Carbohydrate 12.0g
4% DV
Fiber2.0g
Sugars9.0g
Protein 24.0g
48% DV
Animal Protein23.0g
Plant Protein1.0g

About

A traditional Swedish veal head cheese served with pickled beets.

Ingredients

Vitamins & Minerals

Vitamins

NutrientAmountDV%Half-life
Choline55.0mg10%
Vitamin A20.0mcg2%
Vitamin B10.1mg7%
Vitamin B121.2mcg50%
Vitamin B20.2mg14%
Vitamin B34.5mg28%
Vitamin B50.7mg14%
Vitamin B60.2mg12%
Vitamin B72.0mcg7%
Vitamin B925.0mcg6%
Vitamin C4.0mg4%
Vitamin D0.2mcg1%
Vitamin E0.6mg4%
Vitamin K2.0mcg2%

Minerals

NutrientAmountDV%Half-life
Calcium25.0mg3%
Chromium2.0mcg6%
Copper0.1mcg0%
Iodine8.0mcg5%
Iron1.8mg10%
Magnesium20.0mg5%
Manganese0.2mg9%
Molybdenum4.0mcg9%
Phosphorus180.0mg26%
Potassium260.0mg6%
Selenium18.0mcg33%
Sodium780.0mg34%
Zinc2.2mg20%

Kalvsylta med rödbetor

Kalvsylta is a classic Swedish pressed veal terrine, typically served cold and sliced. Here it is paired with rödbetor, which adds sweetness and acidity.

Ingredients


  • Kalvsylta 180 g

  • Rödbetor 40 g


  • Total: 220 g

    Instructions


  • 1. Slice the kalvsylta into even portions.

  • 2. Arrange on a plate or serving dish.

  • 3. Serve the rödbetor alongside or on top.

  • 4. Chill until ready to serve if desired.


  • Prep time


    5 minutes

    Cook time


    0 minutes

    Helpful tips


  • Serve cold, as is traditional.

  • A little mustard or crisp bread would be a classic accompaniment, if available.

  • Keep the slices neat for the best presentation.
  • Low-carbGluten-freeDairy-freeBalanced

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