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🍽️ Crunchy Baguette with Beetroot and Horseradish Dip

385 kcal · 30 min · 4 servings

Crunchy Baguette with Beetroot and Horseradish Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Slice the baguette into pieces.
  3. 3. Line a baking tray with baking paper.
  4. 4. Place the bread slices on the tray.
  5. 5. Brush some oil onto the slices.
  6. 6. Bake the bread for about 10 minutes.
  7. 7. Remove the bread when it is crispy.
  8. 8. Place the beetroot in a sieve.
  9. 9. Let the beetroot drain.
  10. 10. Cut the beetroot into small cubes.
  11. 11. Halve the onion.
  12. 12. Peel the onion.
  13. 13. Dice the onion finely.
  14. 14. Wash the dill.
  15. 15. Dry the dill with a cloth.
  16. 16. Pluck the dill tips from the stems.
  17. 17. Chop the dill tips finely.
  18. 18. Wash the lemon.
  19. 19. Grate about one teaspoon of lemon zest.
  20. 20. Halve the lemon.
  21. 21. Squeeze the juice from the lemon.
  22. 22. Heat a pan without fat over medium heat.
  23. 23. Roast the walnuts in the pan for approx. 2 minutes.
  24. 24. Let the walnuts cool down.
  25. 25. Chop the walnuts coarsely.
  26. 26. Take a bowl.
  27. 27. Add the diced beetroot to the bowl.
  28. 28. Add the diced onion to the bowl.
  29. 29. Add the chopped walnuts to the bowl.
  30. 30. Add the lemon zest to the bowl.
  31. 31. Add the chopped dill to the bowl.
  32. 32. Add one tablespoon of olive oil to the bowl.
  33. 33. Add mustard to the bowl.
  34. 34. Mix all ingredients in the bowl well.
  35. 35. Season the mixture with salt.
  36. 36. Season the mixture with pepper.
  37. 37. Add the lemon juice.
  38. 38. Taste the tartare to finish.
  39. 39. Take a second bowl.
  40. 40. Add crème fraîche to the bowl.
  41. 41. Add horseradish cream to the bowl.
  42. 42. Stir the cream ingredients well.
  43. 43. Plate the beetroot tartare.
  44. 44. Garnish the tartare with cress.
  45. 45. Serve the tartare together with the horseradish cream.
  46. 46. Serve the tartare together with the bread.

Nutrition per serving