Grapefruit beetroot vegetables for lamb salmon

Name: Grapefruit beetroot vegetables for lamb salmon
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g small tubers beetroot; 1 Onion; 2 rosafarbene Grapefruits (ca. 400 g); 1 can(s) (425 ml) white beans; 2–3 Garlic cloves; 9-12 Tbsp Olive oil; 1 TABLESPOON Sugar; 100 ml Balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Lamb salmon (about 200 g each); 50 g Pistachio kernels; 4 Stem(s) Parsley; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g small tubers beetroot
1 Onion
2 rosafarbene Grapefruits (ca. 400 g)
1 can(s) (425 ml) white beans
2–3 Garlic cloves
9-12 Tbsp Olive oil
1 TABLESPOON Sugar
100 ml Balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Lamb salmon (about 200 g each)
50 g Pistachio kernels
4 Stem(s) Parsley
baking paper

Directions

1
Clean, wash, peel and slice the beetroot. Peel and finely chop the onion. Peel the grapefruit so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins.
2
Squeeze the juice from the membranes and collect it in a bowl.
3
Pour the beans into a sieve, rinse with cold water, drain well. Peel garlic and chop very coarsely. Heat 1-2 tablespoons of oil in a frying pan, add beetroot and cook over a low to medium heat for 6-8 minutes, turning.
4
Sprinkle with 1/2-1 tbsp. sugar, deglaze with vinegar, bring to the boil briefly and braise over a low heat for about 2 minutes. Season with salt and pepper and remove from the heat.
5
In the meantime heat 3 tablespoons of oil in a frying pan and fry the onion until transparent. Add beans, heat briefly. Season with salt and pepper. Carefully mix in grapefruit, deglaze with grapefruit juice, heat briefly.
6
Season to taste with salt, pepper and sugar. Remove from the stove.
7
Wash the meat and dab dry. Heat 2-3 tablespoons of oil in a pan and fry the meat on each side for about 2 minutes. Add garlic shortly before the end of the frying time. Place the meat on a baking tray lined with baking paper.
8
Spread garlic on the meat. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 6-8 minutes.
9
In the meantime, roughly chop the pistachios. Put the pistachios and 3-4 tablespoons of oil into a small tall mixing bowl. Puree finely with a blender. Wash parsley, shake dry, pluck leaves from the stalks and chop finely.
10
Remove the meat from the oven, cover and let it rest for 2-3 minutes. Mix bean-grapefruit vegetables with beetroot, drizzle with some pistachio oil and sprinkle with parsley. Cut the meat into slices and arrange on plates with some vegetables.