Beetroot salad, apple, smoked eel, sour cream Recipe

Peel a (raw) chioggia beet and slice one half very thinly into 2 mm slices. Then the slices into strips and the strips into very small cubes. Marinate in 25ml rice vinegar

Now slice a (cooked) red beet, reserve 2 slices. Slice and cube the rest.

Sprinkle the 2 slices with olive oil and lightly burn with a gas burner 

Slice 1/2 apple in 2 mm slices and the rest in julienne and then in a brunoise.

Use a bowl to mix half the red beet brunoise, half the chioggia brunoise ánd half the apple brunoise.

Cut 5g chives with scissors and mix with the brunoise, salt, pepper and 1/4 tbsp olive oil

Use a teaspoon to place a small stack of the beet/apple mix

Put a disc of red beet on each stack

Cut smoked eel into 6 cm pieces, halve them and put on the beet discs, with slivers of chioggia, apple and a piece of chive on top 

Finish with a spoonful of beaten sour cream or creme fraiche 

< this is a bigger portion

(A Jonathan Zandbergen recipe)

from simple food, looking good
Beetroot salad, apple, smoked eel, sour cream Recipe

from Sweet Cake

Beetroot salad, apple, smoked eel, sour cream Recipe https://sweetteabiscuits.blogspot.com/2021/04/beetroot-salad-apple-smoked-eel-sour.html