Beetroot salad with halibut
very easy
45 mins
45 mins
Ingredients
- 500 g beetroot
- 300 g Kenya beans or fine green beans
- 7-10 Tbsp salt, pepper
- 7-10 Tbsp Sugar
- 3-4 Tbsp dark balsamic vinegar
- 6 TABLESPOONS good olive oil
- 300 g smoked halibut
- 100 g Cashew nuts Jamaican (e.g. from the Zanzibar; alternatively roasted, salted cashew nuts)
- 6 Stem(s) Chervil
- 1 piece(s) (approx. 50 g) fresh horseradish
Directions
- 1
Wash the beetroot tubers and cook with the skin in boiling water for about 1 hour. Clean and wash the beans and cook them in boiling salted water for about 8 minutes. Drain beans and rinse with cold water. Drain beetroot as well, rinse and peel cold (Attention - strong colouring, best to wear disposable gloves).
- 2
Let it cool down. Then cut into fine strips.
- 3
Mix vinegar, salt, pepper and 1 pinch of sugar, fold in the oil. Mix beetroot, beans and vinaigrette, let it steep for about 30 minutes.
- 4
Remove the skin from the halibut and cut the fish into very thin slices. Coarsely chop the cashew nuts. Wash the chervil, shake dry and pluck off the leaves. Arrange beetroot salad with halibut on plates.
- 5
Peel the horseradish and grate finely. Sprinkle beetroot salad with cashew nuts and chervil.
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