Beetroot and bread salad

Ingredients for 4 servings:

• 200 g farmer’s bread
• ½ garlic clove(s)
• 550 g beetroot
• 8 tbsp olive oil
• Salt
• pepper
• 1 small onion(s), red
• 4 tbsp red wine vinegar
• 5 tbsp water
• 2 tsp sugar
• ¾ tsp mustard, medium hot
• ¾ tsp grainy mustard
• 2 tbsp balsamic vinegar, dark
• ½ organic lemon(s)
• 2 stalk(s) Celery
• 1 apple (e.g. Elstar)
• 40 g rocket
• 3 stalks of basil
• 600 g cod fillet(s), ready to cook, without skin
• ½ tbsp butter
• 4 stalks of thyme

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

Anne’s Cooking School

1. Preheat the oven to 200 degrees Celsius (180 degrees Celsius fan-assisted). Cut the bread into thin slices. Toast on the oven rack for 7-10 minutes until light brown and crispy. 2. Remove the bread from the oven. Let it cool briefly. Rub it with the cut side of a garlic clove. 3. Peel the beetroot, preferably wearing gloves, and cut it into large pieces. 4. Heat 2 tablespoons of oil in a wide saucepan. Sauté the beetroot for 2 minutes. Season with salt and pepper. Cover and cook in its own juices over medium heat for 20-25 minutes until slightly al dente. 5. Halve the onion, cut into thin strips, and knead briefly with a pinch of salt. 6. In a large bowl, combine the red wine vinegar with 5 tablespoons of water, sugar, mustard, salt, and pepper. Stir in 5 tablespoons of oil. Mix in the onion. 7. Deglaze the beetroot with the balsamic vinegar. Season with salt and pepper, cover, and set aside. 8. Finely grate 1 teaspoon of lemon zest. Squeeze out 2 tablespoons of juice. 9. De-string the celery and slice diagonally into thin slices. Quarter and core the apple, finely slice, and mix with the lemon juice. 10. Clean and wash the rocket and drain well. Pick the basil leaves. 11. Mix the beetroot with the vinaigrette. Break the bread into large pieces and mix with the celery and apple. 12. Cut the cod into 4 pieces. 13. Heat 1 tablespoon of oil with butter in a pan. Season the cod with salt and pepper. Fry in the hot pan with the thyme for about 5 minutes on all sides. Sprinkle with lemon zest. 14. Mix the rocket and basil into the salad. Serve immediately with the fried cod. Tip: This vegetarian salad also tastes delicious with burrata, mozzarella or creamy feta.