Rollmops on beetroot salad

Ingredients for 4 servings:

• 600 g beetroot, cooked, vacuum-packed
• 2 small onions, red
• 8 rollmops
• 1 small romaine lettuce
• 2 sprigs of dill
• 8 tbsp rapeseed oil
• 2 tbsp white wine vinegar
• ¼ tsp caraway seeds
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 minute; Total time approx. 46 minutes

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Slice the beetroot (wear oven gloves if possible!). Roughly crush the caraway seeds. Peel the onions, cut them into strips, and cook them in vinegar for about a minute. Add 6 tablespoons of oil and the caraway seeds, and pour the warm mixture over the beetroot. Let it steep for about 30 minutes. Wash the dill, shake it dry, pick off the fronds, and roughly chop it. Puree it with the remaining oil and a little salt. Drain the rollmops and halve them. Trim the romaine lettuce, separate them into leaves, wash them, shake them dry, and arrange them on plates. Arrange the beetroot and rollmops on top and drizzle with the dressing.