Crispy beetroot medallions with nut and honey mayonnaise

Ingredients for 4 servings:

• 4 beetroots, cooked
• 1 m.-sized egg(s)
• 3 tbsp flour
• 80 g panko
• salt and pepper
• Oil for frying
• 50 g walnuts, roughly chopped
• 20 g sesame seeds
• 1 m.-large shallot(s)
• 100 g forest honey
• 1 tsp mustard, hot
• 1 m.-sized egg(s)
• 1 tsp salt
• some pepper, white
• 1 ½ tbsp vinegar
• ½ tbsp lime juice
• 100 ml walnut oil
• 100 ml rapeseed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

a vegetarian snack

For the mayonnaise, lightly toast the walnuts and sesame seeds in a non-stick pan without any fat, then let cool. In the meantime, finely dice the shallot, place it in a tall mixing bowl along with the honey, mustard, salt, egg, and pepper, and puree with a hand blender. Finely grind the walnuts and sesame seeds in a food processor and add to the honey mixture. Puree with a hand blender until smooth. Now add the vinegar and lime juice. Slowly add the oil, stirring constantly with the hand blender. Season the mayonnaise to taste and refrigerate until ready to use. Cut the beetroot into 3 slices each. Season with salt and pepper, and coat them in the flour, beaten egg, and panko breadcrumbs. Then coat again in the egg and panko breadcrumbs, pressing the breadcrumbs firmly into the coating. Fry the slices in hot oil for about 2 minutes per side, until the crust is browned. Serve the breaded beetroot with the nut and honey mayonnaise. Serve with a salad, if desired.