Matjes mit Rote Beete

Ingredients

• 3 Beetroot (ca. 500 g)
• Salt
• 4 tbsp white wine vinegar
• 1 tbsp sugar
• 3 tbsp raspberry vinegar
• 40 ml walnut oil
• pepper (ground)
• 20 g almonds
• 1 tbsp Sunflower seeds
• 1 tbsp Pumpkin seeds
• 4 matjes double fillets
• 80 g raspberries
• Beetroot crowns (for garnish)
• dill tips (for garnish)

Instructions

1. 1.

   Peel the beetroot and cut into cubes. In a pot, cover with water, add salt, white wine vinegar and sugar, bring to a boil. Cook for about 15 minutes, then drain, let sit, and cool.

2. 2.

   Mix the beetroot with raspberry vinegar, walnut oil and sugar, let stand for about 20 minutes. Season with salt and pepper. Roughly chop the almonds and combine them with sunflower seeds and pumpkin seeds, adding them to the beetroot.

3. 3.

   Arrange the beetroot salad on plates, distribute the Matjes over it. Scatter the raspberries and place them on the salad. Garnish with beetroot leaves and dill tips.