BEETROOT SALAT WITH POTATO FRITTERS AND HORSERADISH CREAM
Wellcuisine Stefanie Reeb
4people
Cook Time 40 minutesmins
Ingredients
Beetroot salad:
450gpre-cooked beetroot from the vacuum pack
2tbspolive oil
1tbspapple cider vinegar
1tspmaple syrup
1tspDijon mustard
3/4tspsalt
1tspcapersfinely chopped
Freshly ground black pepper
Horseradish Cream:
250gthick natural yoghurtfrom sheep, goat or vegetable
2tsptable horseradish
3/4tspsalt
Potato pancakes: makes about 6 pieces (4 people)
500gwaxy potatoes
40gchickpea flour
3/4tspsalt
3tbspolive oil
This optionally fits:
smoked salmon
Instructions
Place a large plate in the oven and preheat the oven to 100°C. Switch off after approx. 10 minutes. This is where the potato pancakes will be kept warm later.
Dice the beetroot for the salad. Mix in a cup of olive oil, apple cider vinegar, maple syrup, mustard, salt, chopped capers and freshly ground black pepper until smooth and mix with the beetroot.
For the horseradish cream, mix all the ingredients together until smooth.
For the potato pancakes, peel and roughly grate the potatoes. Take hand-sized portions of the grated potatoes and press them together firmly with your hands to squeeze out the potato water. Pour the pressed potato flakes into a new bowl. Mix with chickpea flour and salt.
Heat 1 tablespoon of olive oil in a non-stick pan. Remove tablespoon-sized portions of the grated potatoes, shape into a ball in your hands and press flat. Put two to three of them in the pan and flatten again if necessary. Fry for about 3-4 minutes, until the underside of the pancakes is browned. Then turn and fry for another 3 minutes. Keep warm in the oven until the remaining pancakes are done.
Arrange the beetroot salad, horseradish cream and 1 potato pancake on each plate and serve immediately.