Beetroot and walnut puree with minced beef

Name: Beetroot and walnut puree with minced beef
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g cooked beetroot (vacuum packed); 1 Garlic clove; 3 Onions; 3 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp ground cumin; 6 TABLESPOONS Olive oil; 75 g Walnut kernels; 300 g minced beef; 1⁄2-1 Tsp Honey; 3 Stem(s) Dill; 1 package (100 g) Salad mix (ready to eat)

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g cooked beetroot (vacuum packed)
1 Garlic clove
3 Onions
3 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp ground cumin
6 TABLESPOONS Olive oil
75 g Walnut kernels
300 g minced beef
1⁄2-1 Tsp Honey
3 Stem(s) Dill
1 package (100 g) Salad mix (ready to eat)

Directions

1
Cut the beetroot into large pieces and put them into a high mixing bowl. Peel garlic and onions and chop finely. For the vinaigrette, mix 2 tbsp. lemon juice, salt, pepper and sugar. Fold in 2 tablespoons of oil.
2
Roast the walnuts in a pan without fat. Take out and add to the beetroot up to 1 tablespoon. Heat 3 tablespoons of oil in the pan. Fry the garlic and 1⁄3 of the onions in it. Remove and add to the beetroot as well.
3
Heat 1 tablespoon of oil in hot frying fat. Fry the minced meat until crumbly. Finally 1⁄3 Fry the onions briefly. Season with salt, pepper and approx. 1⁄2 TL cumin.
4
In the meantime, finely puree the beetroot with a hand blender. If the puree is too firm, stir in some more water. Season to taste with salt, pepper, 1 tablespoon lemon juice and honey. Chop the rest of the nuts roughly. Wash the dill, shake dry and chop coarsely.
5
Mix salad, remaining onions and vinaigrette.
6
Take mince from the pan. Serve with beetroot puree and salad, sprinkle with nuts and dill. Serve with thin wheat patties.