Unold 78402 Notice D'utilisation page 31

Beetroot with potato dressing on bed on lamb's lettuce
4 portions
600 g long-shaped beetroot (raw or cooked), 100 g lamb's lettuce, 1 small
peeled and boiled potato, 1 tsp mustard, 3 tbsp pickled gherkin water, 1 tbsp
vinegar, 2 tbsp oil, salt, pepper, 1 tbsp chopped walnuts
Peel beetroot (wear disposable gloves, as beetroot contains a strong red dye).
Cut beetroot into spaghetti, using the spiralizer (3.5 mm cutting cone). Wash
and clean lamb's lettuce. Mix potato, mustard, pickled gherkin water, vinegar,
oil, salt and pepper with a hand-held blender (e.g. ESGE hand blender). Arrange
lamb's lettuce in a circle on the plate and place beetroot spaghetti in the centre.
Sprinkle with dressing and garnish with walnuts.
Tip: Perfect with vegetable patties made from carrots, courgettes and parsnips.
Vegetable patties
4 portions
2 small courgettes, 2 large carrots, peeled, 1 parsnip, 1 tsp salt, 2 eggs, 1 onion,
2 tbsp potato starch, frying oil, salt, pepper
Slice courgettes, carrots and parsnip with spiralizer (3.5 mm cutting cone).
Sprinkle with salt and let rest for 30 minutes. Squeeze out excess liquid. Break
2 eggs over vegetables, peel and chop onion and add together with potato starch.
Knead into firm mass. Heat oil in frying pan. Use a tablespoon to make small
patties and place them in the oil. Press flat and fry gold brown on both sides.
Place on patties kitchen paper to drain.
Stand 8.1.2020
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