Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 600 g beetroot, cooked, vacuum packain
- 2 small onion (s), red
- 8 rollpugs
- 1 small romaine lettuce
- 2 sprigs dill
- 8 tablespoon oil (rapeseed oil)
- 2 tablespoon vinegar (white wine vinegar)
- 0.25 teaspoon ¼ caraway seeds
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the beetroot into slices (wear kitchen gloves if possible!). Coarsely crush the caraway seeds.
- Peel the onions, cut into strips and cook in vinegar for about a minute, add 6 tablespoons of oil and the caraway seeds and pour everything warm over the beetroot. Let it steep for about 30 minutes.
- Wash the dill, shake dry, pluck off the flags and roughly chop. Puree with the rest of the oil and a little salt.
- Drain the rollpugs and cut in half.
- Clean the lettuce, cut it into leaves, wash them, shake dry and arrange on plates. Spread beetroot and roll pug on top and drizzle with dressing.
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