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Beetroot salad with sour cream and apple

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Ingredients for 4 servings:

  • 500 g beetroot
  • 1 apple, sour
  • 1 small onion(s)
  • 3 tbsp sour cream
  • ½ lemon(s)
  • 1 tbsp sugar
  • salt and pepper
  • 1 tsp caraway seeds
  • 1 star anise
  • Water
  • 1 cup vinegar
  • possibly horseradish

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 10 minutes

Place the water, vinegar, salt, caraway seeds, and anise in a pot. Wash the beetroot and bring to a boil in the vinegar water. Depending on the size, cook for about 40 minutes. Drain and refresh in cold water. Let cool slightly and then peel. Peel the apple. Peel the onion and finely dice. Coarsely grate the beetroot and apple and marinate with the lemon juice. Add the onion and mix with the sour cream. Season with salt, pepper, and sugar. Let stand for at least 2 hours and season again. Goes very well with fish. Variation: Stir in a little horseradish.

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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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