Thursday, October 23, 2014


beet

Beetsalad forever!

Beetroot is one of my favourite vegetables. Their sweetness combined with a fine peatiness is a wonderful autumn basic to be enhanced with salty, sour and spicy tastes.
For one of my last dinner for friends i crated a combination of a classical homemade beet salad and radicchio with a parsley dressing enhanced with pistachio.



My guests liked that combination so much, that i decided to blog this gaumenperlen recipe here.



What you need for 4 appetizer salads

2 medium sized beetroots
a bunch of parsil
a little peace of radicchio
one clove of garlic
fine sunflower oil
10 salted pistachios
sea salt
fine white and dark balsamic vinegar
a good dash of fresh lime juice
spicy dijon mustard
dark honey



How to do it


Steam the unpeeled beetroots slowly in enough water. Normal steaming time is about 15 minutes, so they stay "al dente".
Let them cool down, peal them and cut them into little sticks.
Put them in a flat bowl, add a lot of mild sea salt and let them rest for an hour. Afterwards make a dressing out of salt, a tea spoon of mustard, a teaspoon of honey, salt, oil, lemon juice and dark balsamic vinegar. The dressing has to cover the beets nearly totally so prepare enough. Pour the dressing over the beetroot, mix it and let it rest one whole night at a cool place, but not in the fridge!
The next day wash the radicchio and cut the dried leaves into small slices. Produce a fine dressing in a mixe with white 
balsamic vinegar, parsil leaves, a little bit of crushed garlic, seasalt, sunflower oil and the pistacchios. 
This dressing poure over the radicchio slices. Not over the beetroot.-)

Serve it together on a plate with the beetroot. A sancerre/sauvignon blanc goes very well with this autumn entrée. Enjoy your meal!




dolce vita ahoi • monika ebert • mobile minds

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gaumenperlen - a label by mobile minds, monika ebert::: gaumenperlen is a diary about affairs of the heart. I´m addicted to delicious food, unique and extraordinary places as well as valuable things, fine arts, design, music, tango argentino and interesting people. The focus of this diary is food. Delicious food is much more than nutrition, health or prestige. it is the basis of your body& soul, it is at the core of your way to think, to live and act, it is your attitude towards nature. For me cooking is a wild, joyful, creative process with the objective to share the result in the end. This process is surrounded by a bunch of exciting encounters - nevertheless where I am:: at the markets, talking to producers, at the book stores, in restaurants, in my kitchen. That´s why I love cooking and travelling.