Beet salad with horseradish dressing

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This recipe comes from chef Mathijs Vrieze .

For 4 persons:

  • 500 grams (cooked) red beets
  • 100 grams of pink shrimps
  • 1 onion
  • 4 tablespoons capers
  • 20 white grapes
  • 1 tablespoon mayonnaise
  • 3 tablespoons low-fat yogurt
  • 1 tablespoon horseradish
  • Pinch of salt and pepper
  • 1 brown pistolet
  • half head lettuce
  • 2 tablespoons fresh parsley

Peel the cooked beets, cut them into slices and then into equal strips of half a centimeter. All ingredients only come together on the plate so that the whole salad does not turn red from the beets. Halve the onion, peel and cut into half rings. Wash the grapes and cut them in half. If there are seeds in it, you can easily remove them. Drain the capers.

Finely chop three tablespoons of capers and the fresh parsley together. Cut the pistolet into 8 thin slices and spread them with the caper pesto and bake them for a few minutes in the convection oven at 200 degrees. Pick the leaves from the lettuce and wash them in plenty of cold water. Then pick the lettuce into smaller pieces and let them drain well.

Make a dressing from the mayonnaise, low-fat yogurt, horseradish and a pinch of salt and pepper. Place the lettuce at the bottom of the bowls and sprinkle all the ingredients you have just prepared and the shrimps over it. This way you keep all the sparkling colors and flavors. Drizzle the salad with the horseradish dressing and serve with two crostinis with caper pesto. Pure flavors on your plate!

Variation tip: replace the lettuce and shrimps with chicory and hot smoked salmon.

Source: Culy by
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