🍽️ Crunchy Sandwiches with Beetroot Dip

Name: Crunchy Sandwiches with Beetroot Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g celeriac (1 piece); 300 g potatoes; salt; 1 bunch spring onions; 100 g fresh young leaf spinach; 1 egg; 30 g ground walnut kernels; 70 g breadcrumbs; 100 g cheddar; pepper; 8 slices whole wheat toast; 1 tbsp rapeseed oil; 150 g lamb's lettuce; 100 g cooked beetroot; 40 g sour cream; 250 g cream cheese (0.1% fat); 100 g yogurt (1.5% fat); 1 dash lemon juice; 180 ml milk (1.5% fat); 1 tsp yogurt butter; nutmeg; 4 tbsp dark balsamic vinegar

596 kcal · 30 min · 4 servings

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Ingredients

300 g celeriac (1 piece)
300 g potatoes
salt
1 bunch spring onions
100 g fresh young leaf spinach
1 egg
30 g ground walnut kernels
70 g breadcrumbs
100 g cheddar
pepper
8 slices whole wheat toast
1 tbsp rapeseed oil
150 g lamb's lettuce
100 g cooked beetroot
40 g sour cream
250 g cream cheese (0.1% fat)
100 g yogurt (1.5% fat)
1 dash lemon juice
180 ml milk (1.5% fat)
1 tsp yogurt butter
nutmeg
4 tbsp dark balsamic vinegar

Instructions

1. Peel the celery and the potatoes. Wash them thoroughly. Cut the vegetables into large chunks. Boil the chunks in salted boiling water until they are soft.
2. Wash the spring onions. Remove the tough ends. Cut them into fine rings. Wash the spinach. Remove damaged leaves. Spin the spinach dry. Chop it finely. Squeeze the half lemon. Whisk the egg in a small bowl. Mix the walnuts with the breadcrumbs.
3. Grate the cheese finely. Mix the grated cheese with the spring onions and the chopped spinach. Season the mixture with pepper. Spread the filling on half of the toast slices. Place one more toast slice on top. Press the sandwiches down slightly. Dip each sandwich first into the whisked egg. Then turn it in the breadcrumb mixture. Press the coating firmly. Heat oil in a frying pan. Fry the sandwiches in it on both sides until golden brown. Remove them from the pan. Place them on kitchen paper to drain excess oil.
4. Wash the lamb's lettuce. Remove damaged leaves. Spin it dry.
5. Cut the beetroot into small cubes. Mix the sour cream with the cream cheese and the yogurt. Fold in the beetroot cubes. Season the dip with salt, pepper, and a splash of lemon juice.
6. Drain the cooked vegetables. Let them steam for a moment. Press them through a potato ricer. Stir in the milk and the yogurt butter until the puree is smooth. Season with salt, pepper, and freshly grated nutmeg. Spread the puree on plates. Place one halved sandwich on each. Arrange the lamb's lettuce around it. Drizzle the salad with balsamic vinegar. Serve the dish with the beetroot dip.

Nutrition per serving

kcal: 596
Protein: 29 g · Fett/Fat: 25 g · Carbs: 62 g