Pineapple beetroot salad

Name: Pineapple beetroot salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 can(s) (236 ml; excl. 140 g) Sliced pineapple; 200 g Beetroot (vacuum packed); 2 pickled anchovies; 100 g Celery; 7-10 Tbsp Salt; 4 TABLESPOONS Fruit vinegar; 7-10 Tbsp Pepper; 1/2 TEASPOON Sugar; 1 TABLESPOON Oatmeal; 1 Pot of chives; 60 g Half-fat butter; 2 Pumpkin seed roll (à approx. 40 g); 7-10 Tbsp Celery leaves and pink berries

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 can(s) (236 ml; excl. 140 g) Sliced pineapple
200 g Beetroot (vacuum packed)
2 pickled anchovies
100 g Celery
7-10 Tbsp Salt
4 TABLESPOONS Fruit vinegar
7-10 Tbsp Pepper
1/2 TEASPOON Sugar
1 TABLESPOON Oatmeal
1 Pot of chives
60 g Half-fat butter
2 Pumpkin seed roll (à approx. 40 g)
7-10 Tbsp Celery leaves and pink berries

Directions

1
Drain the pineapple and collect the juice. Cut pineapple and beetroot into small cubes. Chop anchovies finely. Clean the celery, put some light green leaves aside. Wash celery, cut into fine pieces, blanch for 2 minutes in boiling salted water, drain well.
2
Mix 6 tablespoons of collected pineapple juice and vinegar. Season with salt, pepper and sugar. Mix the prepared salad ingredients, marinade and oat flakes and leave to stand. Wash the chives. Tie some stalks together for garnishing. Cut remaining chives into small rolls. Mix with the butter. Cut the pumpkin seed roll into slices. Brush with butter and serve with salad.
3
Cut remaining chives into small rolls. Mix with the butter. Cut the pumpkin seed roll into slices. Brush with butter and serve with salad. Flavour salad again. Serve sprinkled with celery leaves and pink berries