My last post has been some time ago, so I thought I update you on my experiences with beetroot. As some of you know, each week I receive a "surprise vegetable&fruit box" and this time it included two beetroots. The first idea that sprang to my mind was a raw beet root carpaccio, the second was roasted beets. However, this is exactly what I have done the last two times with beet roots. So here is something else, two simple recipes, starting with a fabulous red hering salad.
Ingredients:
- 4 large hering filets (either in brine or in oil, they should be salty)
- 1 apple, I use Braeburn here, but anything similiar will do, just shouldn't be too sweet
- 1 onion
- 1 cooked beetroot (cook for 20 mins and then peel)
- 100 g yoghurt
- 100 g soured cream
- 100 g Schmand (I don't know if there is an english equivalent, i would just double the amount of soured cream)
- salt, black pepper and a pinch of sugar
The assembly
- cut the fish, the beetroot and the apple into dice
- cut the onion into halves and then finely slice
- mix everything in a bowl, than add the dairy products
- add the spices to your taste
- put in the refrigerator for at least half an hour
That's it, optionally you can also chop in a boiled egg, I do prefer it on the side though. Serve with dark rye bread, preferably with Pumpernickl, if you can get hold of it!
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