John Myers
Ingredients for 4 servings:
- 500 g raw beetroot
- 4 tbsp oil (sunflower)
- 4 tbsp Balsamic vinegar bianco
- Salt and pepper, freshly ground
- 100 g lamb’s lettuce or green salad
- 1 tbsp oil (walnut)
- 50 g walnuts
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes
Appetizer from Uzbekistan
Peel the beets (wear kitchen gloves!) and cut into 1/2 cm thin slices. Heat the sunflower oil moderately in a pan and fry the beetroot slices for a few minutes, turning once. You can also deep-fry them briefly. Dab the slices dry on kitchen paper, layer them in a bowl, and season each layer with a little salt, pepper, and balsamic vinegar. Let them chill in the refrigerator for a few hours. To serve: Wash and spin the green salad. Drain the beetroot slices in a sieve, reserving the liquid. Arrange the lettuce leaves and beets on the plates. Mix the collected liquid with the walnut oil, season to taste, and drizzle with it over the lettuce and beets. Roughly chop the walnuts and sprinkle them on top. I had this recipe years ago in Uzbekistan. It was made by a Tartar chef in a Korean restaurant, and he called it “Franzoski salad.” I actually never liked beets before – but roasting them changes the taste so much for the better that I really enjoy them in this form!
Facebook Comments