Matjestatar on Marinated Beet Slices, with Bean


Rating: 3.5 / 5.00 (6 Votes)


Total time: 45 min

Servings: 4.0 (servings)

For The Beetroot:












For The Tatar:













For The Bean Vegetable:













For The Fried Potatoes:









Instructions:

A bean recipe for every taste:

1. boil beet until tender.

Cut the matie into small cubes. Peel cucumber and apple. Cut cucumber, apple and onions into small cubes and mix with the matjes. Season and refrigerate.

Cut the beet into slices and arrange on four flat plates. Blend vinegar, vegetable soup, oil, salt and pepper to a creamy salad dressing. Mix the red onion cubes with some of the green onions cut into rings into the marinade and drizzle it over the vegetable bites.

Place the maté tartar in a 7 cm diameter metal ring in the center of each vegetable bite, place the tartar inside, press firmly and pull off the ring repeatedly. Refrigerate.

Cook the cleaned beans in salted water until al dente. Blend vinegar, vegetable soup, oil, basil oil, salt and pepper to make a creamy salad dressing. Mix the kitchen herbs and beans with the salad dressing. Spread evenly around the tartare and sprinkle with spring onion rolls.

Cut the potatoes into slices and fry in oil and butter until golden brown.

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