Beetroot potato salad with roast beef

Name: Beetroot potato salad with roast beef
Yield: 1
Ingredients: 400 g Potatoes (e.g. organic Linda); 2 cooked beetroot balls (vacuum packed); 1 Onion; 1 TEASPOON Cumin seed; 1 TABLESPOON Oil; 3 TABLESPOONS Cider vinegar; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Mustard; 1/2 TEASPOON Honey; 2 TABLESPOONS ripened cream; 1 TEASPOON Horseradish (glass); 8 discs Roast beef cold cuts (approx. 40 g each)

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

400 g Potatoes (e.g. organic Linda)
2 cooked beetroot balls (vacuum packed)
1 Onion
1 TEASPOON Cumin seed
1 TABLESPOON Oil
3 TABLESPOONS Cider vinegar
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Mustard
1/2 TEASPOON Honey
2 TABLESPOONS ripened cream
1 TEASPOON Horseradish (glass)
8 discs Roast beef cold cuts (approx. 40 g each)

Directions

1
##Cover the potatoes and cook them in water for about 20 minutes. Cut ##beetroot## in half and cut into thin slices (Attention: dye strongly, best to wear disposable gloves!).
2
##peel onion## and cut into thin rings.
3
For the marinade, roast cumin in a pan without fat. Remove and crush finely in a mortar. Heat the oil in the pan. Sauté the onion in it. Add vinegar, 100 ml water and stock, bring to the boil, simmer for 2 minutes.
4
Season with salt, pepper, cumin, mustard and honey.
5
Drain, quench, peel and slice the potatoes. Pour hot marinade over potatoes and beetroot and mix everything carefully. Marinate for about 30 minutes.
6
Mix sour cream and horseradish. Season to taste with salt and pepper. Season potato salad again. Roll up roast beef and serve with dip and salad.