Spring salad with stone beetroot

Ingredients for Spring salad with stone beetroot

Instructions for Spring salad with stone beetroot

To prepare the Spring salad with stone beetroot recipe, please follow these instructions:

Start removing the rough obstacles from the rogue. Bring it to a bowl and pour cold water until it is covered. Pour carefully in the rain with a pear-shaped whipping so the obstacles hang in the rice. Remove the obstacles from whipping and repeat whipping 1-2 times until there are no more obstacles. Let the rogue drip into a sieve. Put it in a bowl and gently stir it up with salt. Leave it covered in the refrigerator for approx. 2 hours. Taste if Roast with salt.

Salad: Carefully remove the root from the feldsalate so the leaves remain collected. Rinse the salad well. Serve the halibut on serving plates together with salad, red onions and roast beef. Server cremefraiche in a bowl next door.