Contents
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Ingredients
- 360 g 2 boiled beef aspic, 180 g each
- 130 g Boiled caraway potatoes / rest / see my recipe **)
- 30 g 1 red onion / peeled
- 1 tbsp Sunflower oil
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 170 g Cooked beetroot / rest
- 2 tbsp Greek yogurt
- 2 tbsp Lemon juice
- 0,5 tbsp Pumpkin seed oil
- 1 tsp Sugar
- 1 tsp Light rice vinegar
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 tbsp Chive rolls
- 2 * ½ vine tomatoes
- 14 piece Green olives / rest
- 2 piece Maggikraut-Tips (abdominal stump)
- 2 tbsp Cream of horseradish
Instructions
Boiled beef aspic with a side dish:
- Peel, quarter and slice the red onion and assemble in strips. Fry the boiled potatoes vigorously in a pan with sunflower oil (1 tbsp) / stir fry and finally add the red onion strips / fry them with and season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) . Cut the beetroot first into slices and then into strips. Made from Greek yogurt (2 tbsp), lemon juice (2 tbsp), pumpkin seed oil (½ tbsp), sugar (1 tsp), light rice vinegar (1 tsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill ( Mix a dressing, pour over the beetroot strips and mix together. Wash the chives, shake dry, cut into rolls and add / mix into the beetroot salad. Turn the boiled beef aspic onto 2 plates. Add the fried potatoes and the beetroot salad and cover each plate with half a tomato and 7 olives. Garnish with a Maggikraut tip and serve a dollop (1 tbsp) of creamy horseradish.
See my recipe:
- Bordelaise gourmet fillet with seasoned-cream-spinach and caraway-potatoes