Beetroot salad

Ingredients for 4 servings:

• 1 large beetroot (500-600 g)
• ½ tsp salt
• 1 bay leaf
• 2 tbsp mustard seeds
• 8 juniper berries
• 8 grains of black pepper
• ¼ medium apple, peeled, pitted and cut into small, short sticks
• 1 apricot(s), dried, chopped
• 1 piece(s) lemon(s), preserved in salt, chopped
• 8 walnuts, chopped
• 2 tsp wasabi paste
• 150 g natural yogurt
• 4 drops of oil (sesame oil)
• 1 dashes fish sauce
• Black pepper, ground
• 4 garlic cloves, peeled
• 1 tsp maple syrup
• 1 tbsp onion(s) or chives, finely chopped

Instructions

Working time approx. 25 minutes; Rest time approx. 14 hours; Total time approx. 14 hours 25 minutes

Place the beetroot in a pot with salt, bay leaves, mustard and peppercorns, garlic, and juniper berries and cover with cold water. Heat and simmer for 45-60 minutes. Peel the slightly cooled beetroot, quarter it lengthwise, cut the quarters into small, approximately 3 mm thick slices, and mix with the apple pieces, apricot, lemon, and walnuts. The wasabi paste is first mixed with the yogurt, then with sesame oil, fish sauce, maple syrup, and pepper. The sauce can be spicy and very nutty, with the beetroot and apples later mellowing both flavors. Pour the sauce over the beetroot mixture, stir in, and refrigerate overnight. Remove from the refrigerator one hour before serving, season again, and mix with the onion or chives. We serve it with herring fillets or slices of duck breast, baguette, and a mix of warmed kale, chickpeas, and leftover rice. The wine of choice is a Heuholzer Kerner Spätlese.