Summary

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

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Instructions

1. Cut the beetroot into slices (wear kitchen gloves if possible!). Coarsely crush the caraway seeds.
2. 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.
3. Wash the dill, shake dry, pluck off the flags and roughly chop. Puree with the rest of the oil and a little salt.
4. Drain the rollpugs and cut in half.
5. 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.