Beetroot salad, apple, smoked eel, sour cream Recipe

Peel a (raw) chioggia beet and slice one half very thinly into 2 mm slices. Then the slices into strips and the strips into very small cubes. Marinate in 25ml rice vinegar

Now slice a (cooked) red beet, reserve 2 slices. Slice and cube the rest.

Sprinkle the 2 slices with olive oil and lightly burn with a gas burner 

Slice 1/2 apple in 2 mm slices and the rest in julienne and then in a brunoise.

Use a bowl to mix half the red beet brunoise, half the chioggia brunoise ánd half the apple brunoise.

Cut 5g chives with scissors and mix with the brunoise, salt, pepper and 1/4 tbsp olive oil

Use a teaspoon to place a small stack of the beet/apple mix

Put a disc of red beet on each stack

Cut smoked eel into 6 cm pieces, halve them and put on the beet discs, with slivers of chioggia, apple and a piece of chive on top 

Finish with a spoonful of beaten sour cream or creme fraiche 

< this is a bigger portion

(A Jonathan Zandbergen recipe)

from simple food, looking good
Beetroot salad, apple, smoked eel, sour cream Recipe