Beetroot Bread Salad
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g farmer`s bread (s)
- 0.5 clove ½ garlic
- 550 g beetroot
- 8 tablespoon olive oil
- salt
- pepper
- 1 small onion (s), red
- 4 tablespoon red wine vinegar
- 5 tablespoon water
- 2 teaspoons sugar
- 0.75 teaspoon ¾ mustard, medium hot
- 0.75 teaspoon ¾ mustard, grainier
- 2 tablespoon balsamic vinegar, darker
- 0.5 ½ organic lemon (s)
- 2 stalks celery
- 1 apple (e.g. Elstar)
- 40 g rocket
- 3 stalks basil
- 600 g cod fillet (s) (ready to cook, skinless)
- 0.5 tablespoon ½ butter
- 4 stalks thyme
Print Recipe
Pin Recipe Instructions
- 1. Preheat the oven to 200 degrees (convection 180 degrees). Cut the bread into thin slices. Roast on the grid in the hot oven for 7-10 minutes until light brown and crispy.
- 2. Take the bread out of the oven. Let cool down briefly. Rub the cut surface of the garlic clove.
- 3. Peel the beetroot, best with gloves, and cut into large pieces.
- 4. Heat 2 tablespoons of oil in a large saucepan. Sauté the beetroot in it for 2 minutes. Season with salt and pepper. Cover and cook in its own juice over medium heat for 20-25 minutes until it is slightly firm to the bite.
- 5. Halve the onion, cut into fine strips and knead briefly with a pinch of salt.
- 6. Mix red wine vinegar with 5 tablespoons of water, sugar, mustard, salt and pepper in a large bowl. Stir in 5 tablespoons of oil. Mix in the onion.
- 7. Deglaze the beetroot with balsamic vinegar. Season with salt and pepper and set aside, covered.
- 8. Finely grate 1 teaspoon zest of the lemon. Squeeze out 2 tablespoons of juice.
- 9. Unthread the celery and cut diagonally into thin slices. Quarter and core the apple, finely chop and mix with lemon juice.
- 10. Clean rocket, wash and drain well. Pluck the basil leaves.
- 11. Mix the beetroot with the vinaigrette. Break the bread into large pieces and mix in with the celery and apple.
- 12. Cut the cod into 4 pieces.
- 13. Heat 1 tablespoon of oil with butter in a pan. Season the cod with salt and pepper. Fry in the hot pan with the thyme for approx. 5 minutes. Sprinkle with lemon peel.
- 14. Mix the rocket and basil into the salad. Serve immediately with fried cod.
- Tip: This salad also tastes very tasty vegetarian with burrata, mozzarella or creamy feta.
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