Beetroot salad with mussels
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 500 g beetroot
- 7-10 Tbsp Salt
- 500 g Potatoes
- 1 Stalk leek (leek)
- 100 g streaky smoked bacon
- 4-5 Tbsp White wine vinegar
- 1/8 l clear brew (instant)
- 7-10 Tbsp black pepper
- 7-10 Tbsp Sugar
- 4 TABLESPOONS Oil
- 1 glass (370 ml) Mussels
- 7-10 Tbsp flat leaf parsley
Directions
- 1
Wash the beetroot and cook in salted water for about 40 minutes. Wash potatoes and cook in plenty of boiling salted water for about 20 minutes. Drain the beetroot and remove the skin. Cut the beetroot into slices. Peel potatoes and dice roughly. Clean and wash the leek and cut into fine rings. Put all ingredients in a bowl. Finely dice bacon and leave it crispy. Deglaze with vinegar and stock, bring to the boil once. Season with salt, pepper and sugar. Whip the oil under it and pour the marinade over the vegetables. Allow the salad to soak through. Drain the mussels and mix in. Garnish with parsley
- 2
Plate: Palatine ceramics
- 3
Bowl: Kosta Boda
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