Roast beef with spicy beets
- 700 g of beef tenderloin
- 700 g of beetroot (12 small beets)
- 150 ml of port
- 2 tbsp. l. butter
- 2 tbsp. l. red wine vinegar
- 3 tbsp. l. Sahara
- 5-6 branches of thyme
- 2 tbsp. l. shit
- 2 tbsp. l. sour cream
- 4 slices of bread (for toast)
- 4 tbsp. l. vegetable oil salt
- black pepper
Cooking:
Beetroot is cleaned, cut into pieces about 3x3 cm. Place the beets in a small heat-resistant tray, add port, butter, vinegar, sugar, thyme, a pinch of salt and black pepper. Cover the tray with foil and put in warmed to 20 (US oven for an hour.) Beef tenderloin cleaned of films and tendons, salt well, pepper and fry from all sides in a well-heated frying pan in vegetable oil.Try brown bread in the oven or toaster to golden color. Add the fried beef to the beet and bake for another 15-20 minutes, remove about 100 g of the prepared beet from the tray, punch it in the blender together with the cream horseradish and sour cream until the consistency of puree.Take cream toast and serve with baked beets and p ostbifom.
Crimson salad with goat cheese
- 10 medium beetroots (total about 600 g)
- 250 g any soft goat cheese
- 5 tbsp. l. pine nuts
- large head of red onion
- 4 tbsp. l. olive oil
- salt pepper
For refueling:
- 2 tbsp. l. balsamic vinegar
- 1 tbsp. l. honey or sugar
- 7 tbsp. l. olive oil
- a pinch of salt and pepper
Cooking:
Peel the beets from the peel, sprinkle with olive oil, salt and pepper. Turn each fruit into foil, put in a tray and bake in the oven for 1.5 hours at 180 ° C. While the beets are baked, cut the cheese into large pieces (about 2x2 cm) or carelessly break with a fork. Pine nuts in a dry frying pan until golden brown. Cut the red onion into small cubes. For filling, mix all the ingredients and whip with a fork so that the sugar is completely dissolved. Take the beetroot from the oven and let it cool. Then cut it as large as cheese. Mix beets, cheese and red onions. Fill with the resulting sauce and mix. Serve with cedar nuts. It's hard to say who first thought of crossing the beetroot with goat cheese.
Beetroot cherry with a green apple
- 1.2 liters of beef broth
- 2 large beets (400 g)
- 2 medium potatoes
- 80 g of boiled and smoked bacon
- 1 apple
- 2-3 tbsp. l. vinegar (9%)
- 2 tbsp. l. Sahara
- salt pepper
- small bunch of green onions
Cooking:
Peel potatoes and cut into large pieces. Bring the broth to a boil, throw the potatoes into it and boil for 15-20 minutes until completely ready. Broth the broth along with the potatoes in the blender (you can also wipe the potatoes through a sieve and then mix with the broth). In the resulting mass add grated beets on a large grater, bring to a boil and, reducing heat, cook for another 10 minutes. Ready to remove the soup from the heat and cool. Add grated apple, vinegar, sugar, salt and pepper to taste. Bacon cut into small cubes, fry in a dry frying pan until golden brown. Beet soup served cold with finely chopped green onions and fried bacon.
The vishuaz dish in French is a pretty pale cold soup made from mashed potatoes. But, as so often happens, the inexpressive peasant pottage became the basis for a million exquisite variations. Especially popular is the vishuaz with salmon, with a duck breast or with spinach. Beetroot in this version of vishuaz has a special role - to be in harmony with the crunchiness of roasted bacon and the fresh green apple call. By the way, potatoes remained in the soup: it is the pounded potato that gives the broth the right density. Does not it look like anything? That's right, this is the French answer to our cold beetroot. Very temperamental answer, it should be noted.