Ingredients for the beetroot dip:
Peel and finely grate horseradish. Wash and clean the beets. Wrap individually in aluminum foil with a little caraway seeds and bake in the oven at 180 degrees (top/bottom heat) for 75 minutes. Then let it cool slightly, peel it, cut it into small pieces and puree it finely with vinegar and horseradish. Add the sour cream and season the dip with salt, pepper, sugar and smoked paprika powder.
Ingredients for the smashed potatoes:
Wash the potatoes thoroughly and cook them in salted water with caraway until soft. Then drain and place on a baking tray lined with baking paper. Press the potatoes carefully with a glass. Bake in a preheated oven at 220 degrees (fan oven) for 10 minutes. Meanwhile, peel the garlic, cut it finely and mix it with the oil and paprika powder. Rasp cheese. Brush the potatoes with the garlic-paprika oil, spread the cheese over them and bake for another 10 minutes until crispy. Then sprinkle with some sea salt and serve.
Ingredients for the spinach salad:
Mix mustard with apple cider vinegar and season with salt, pepper and sugar. Stir in oil. Wash the spinach, pat dry, chop roughly and marinate in the dressing.
Arrange:
Place 1 portion of smashed potatoes in the middle of a plate. Next to it, arrange 1 piece of the beetroot dip and some spinach salad.
Schleswig-Holstein Magazine
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Schleswig-Holstein Magazine | March 28, 2024