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–+ servings

Beet Tartare with Miner’s Lettuce Salad

Portionen: 2
Preis pro Portion: 2,00 €

Zutaten

Beet Tartare

  • 500 g beetroot
  • 2 tbsp gherkins, chopped
  • 1 tbsp capers, chopped
  • 1 tbsp lemon juice
  • 1 tsp mustard
  • 3 tbsp vegan mayonnaise
  • 2 tsp horseradish (fresh or from the jar), grated
  • 1 dash tabasco
  • Salt + pepper

Miner’s Lettuce Salad

  • 100 g miner’s lettuce, alternatively lamb's lettuce
  • 1/2 pear
  • 2 tbsp olive oil
  • 2 tsp balsamic vinegar
  • 1/3 tsp mustard
  • Salt + pepper

For Serving

  • cress
  • bread, roasted

Zubereitung

  • Wash the beetroot and cook with the skin in the oven on a baking sheet lined with baking paper at 180 degrees Celsius for about 60 minutes. If you use cooked beetroot, just let them drain.
  • In the meantime, wash the miner’s lettuce and dry. Cut the pear into bite-sized pieces. Mix together olive oil, balsamic vinegar and mustard to make a quick dressing. Season with salt and pepper. Mix with Postelein and pear.
  • Mix the mayonnaise and horseradish together. Once the cooked beetroot has cooled down slightly, peel and dice it very finely. Chop capers and pickles. Mix 2/3 of the horseradish mayonnaise with the remaining ingredients of the tartare and season with salt and pepper.
  • Arrange the beet tartare nicely (e.g. with the help of a metal ring or with the help of a small bowl turning it upside down). Place the rest of the horseradish mayonnaise on top and sprinkle with cress. Spread the miner’s lettuce salad around it. Serve with roasted bread.
  • As a starter, the specified amount is sufficient for 4-6 servings.

Notes

As a starter, the specified amount is sufficient for 4-6 servings.