Wednesday, August 24, 2011

Beet root salad (winter vegetable)

Boil/steam beet root in skin and peel (40 minutes).

Cut the beet root in quarters, drizzle with olive oil, balsamic vinegar, shallot finely sliced and black pepper.

Garnish with hot smoked salmon (or other smoked fish), flaked, and fresh dill.

Sauce: crème fraîche, chopped dill and freshly grated horse radish.
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