Stremel salmon on beetroot with corn salad

Name: Stremel salmon on beetroot with corn salad
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 3 small beetroot (200 g each); 1 Onion; 2 TABLESPOONS Olive oil; 1 str. tbsp. sugar; 4-5 Tbsp white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 piece(s) (approx. 1 cm) fresh horseradish; 50 g Lamb's lettuce; 200 g Strem salmon

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

3 small beetroot (200 g each)
1 Onion
2 TABLESPOONS Olive oil
1 str. tbsp. sugar
4-5 Tbsp white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 piece(s) (approx. 1 cm) fresh horseradish
50 g Lamb's lettuce
200 g Strem salmon

Directions

1
Wash, peel and thinly slice the beetroot. Peel and finely chop the onion. Heat the oil in a pan, sauté the onion in it and take it out. Steam beetroot in the pan while turning for about 2 minutes. Sprinkle with sugar, deglaze with vinegar, bring to the boil briefly. Season with salt and pepper.
2
Remove from the pan and let it cool down. Wash and peel the horseradish and peel it with a julienne chaff. Clean and wash lamb's lettuce and drain well. Mix with the onion cubes into the beetroot. Cut salmon into 12 slices. Arrange salad and salmon sprinkled with horseradish
3
Waiting time approx. 20 minutes