Beetroot and Green Bean Meatballs

Ingredients

• 250 g beetroot
• 500 g green beans
• Salt
• 1 onion
• 1 Garlic clove
• 1 tbsp freshly chopped tarragon
• 2 tbsp butter
• ground cumin
• 1 stale roll
• 1 onion
• 1 tbsp butter
• 2 Eggs
• 1 tbsp freshly chopped parsley
• 600 g mixed minced meat
• breadcrumbs (as needed)
• 1 tsp sharp mustard
• Salt
• pepper (from grinder)
• clarified butter (for frying)
• lemon wedges
• capers
• anchovies

Instructions

1. 1.

   Wash beetroot and steam in the shell for about 35 minutes. Wash, trim, and blanch green beans in salted water for about 5 minutes until firm. Cool, drain, and cut into slightly diagonal pieces. Cool beetroot, peel, and dice small.

2. 2.

   Soak roll in a little warm water. Peel onion, finely dice, and sauté in hot butter until translucent. Mix with the drained roll, eggs, and parsley into the minced meat. Add breadcrumbs as needed to make the dough workable. Season with mustard, salt, and pepper. Shape small meatballs and fry in hot clarified butter for 3-4 minutes per side until golden brown.

3. 3.

   Sauté onion with garlic briefly in hot butter, then add green beans with tarragon. Season with salt. In remaining butter sauté beetroot and season with salt and cumin.

4. 4.

   Arrange meatballs on the bean mixture. Distribute beetroot around them and garnish with lemon wedges, anchovies, and capers before serving.