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Beetroot salad in walnut cream

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Ingredients for 8 servings:

  • 1 kg beetroot
  • 1 tsp salt
  • 3 tsp brown sugar
  • 2 lemons
  • 200 g walnuts
  • 1 tbsp horseradish

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

simple, vegan

Wash, peel, and dice the beets. Place the cubes in a saucepan. Add salt, sugar, and lemon juice. Fill with water so that the beets are just below the surface. Then cook the beets for about 30 minutes. Place the walnuts in a blender and pour the liquid from the cooked beets through a sieve over the nuts. Keep the beets warm. Let the walnuts steep for about 15 minutes. Finely blend the nuts with the beetroot broth. Add the horseradish and mix thoroughly. The amount of horseradish can be varied according to taste and the spiciness of the horseradish used. Mix the sauce with the beets and serve. Suitable as a salad or spread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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