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🥗 Beetroot Salad with Matjes

847 kcal · 30 min · 4 servings

Ingredients

• 2 sour apples
• 1 shallot
• 2 cm ginger
• 4 tbsp vegetable oil
• 100 g beetroot (from the jar)
• 2 tsp sugar
• 1 tbsp white wine vinegar
• salt
• white pepper
• 2 tbsp chive rings
• 2 tbsp liquid honey
• 1 tbsp apple cider vinegar
• 1 tsp lemon juice
• 2 matjes double fillets (150 g each)

Instructions

1. 1. Peel the apple.
2. 2. Cut the apple into four quarters.
3. 3. Remove the core from the apple quarters.
4. 4. Slice the apple quarters.
5. 5. Peel the shallot.
6. 6. Dice the shallot finely.
7. 7. Peel the ginger.
8. 8. Cut the ginger into small sticks.
9. 9. Heat two tablespoons of oil in a pan.
10. 10. Sauté the shallot and ginger briefly.
11. 11. Add the apple slices to the pan.
12. 12. Add the beetroot slices to the pan.
13. 13. Cook everything while stirring for five minutes.
14. 14. Add the sugar to the pan.
15. 15. Add the vinegar to the pan.
16. 16. Let the liquid evaporate completely.
17. 17. Season the mixture with salt.
18. 18. Season the mixture with pepper.
19. 19. Allow the mixture to cool.
20. 20. Whisk the honey with the apple cider vinegar.
21. 21. Whisk the mixture with the lemon juice.
22. 22. Whisk the mixture with the remaining oil.
23. 23. Season the sauce with salt.
24. 24. Season the sauce with pepper.
25. 25. Divide the apple compote onto two plates.
26. 26. Sprinkle the compote with chives.
27. 27. Cut the matjes fillets in half lengthwise.
28. 28. Place the matjes fillets on the compote.
29. 29. Drizzle the fillets with the honey sauce.

Nutrition per serving

• kcal: 847
• Protein: 42 g · Fett/Fat: 51 g · Carbs: 55 g