Viking salad

Ingredients for 4 servings:

• 1 kg potato(s), waxy
• 3 beetroot, pre-cooked, peeled
• 1 large onion(s), red
• 1 large apple, sour
• 1 jar cucumber(s), sour, 370 ml
• 125 g smoked tofu, optional
• 1 nori sheet, optional
• 250 ml soy cream (Soy Cream Cuisine)
• 1 tsp Dijon mustard
• 3 tbsp cucumber juice
• 2 tbsp white wine vinegar, vegan
• 1 dashes lemon juice, freshly squeezed
• 4 tbsp dill, freshly chopped
• 1 tsp agave syrup
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

the Nordic-spicy beetroot salad, vegan

Wash the potatoes and boil them with the skin on in salted water for about 20 minutes. Then drain the water and let the potatoes cool, peel them and cut them into thumb-thick cubes. In the meantime, cut the beetroot into bite-sized pieces, peel and finely dice the onion, quarter the apple, remove the core and chop it finely. Drain the cucumbers, reserving the cucumber water, and cut them into small pieces. Place everything in a bowl with the potatoes and mix briefly. Mix the soy cuisine with the mustard, cucumber water, vinegar, lemon juice, agave syrup and dill and season well with salt and pepper. Pour the dressing over the salad and mix briefly until all ingredients are evenly coated. Cover and let it marinate in the refrigerator for at least 45 minutes. Serve the salad at room temperature and adjust the seasoning/seasoning if desired. Tip: For a light vegan seafood flavor, you can also add 125g of finely diced smoked tofu and a finely torn nori sheet to the basic ingredients.