In Essig eingelegter Rüben-Salat mit Brunnenkresse
Servieren Sie diesen süß-säuerlichen Salat mit unserem ganzen gerösteten Lachs, um den Reichtum des Fisches zu schneiden.
Portionen
Servieren Sie diesen süß-säuerlichen Salat mit unserem ganzen gerösteten Lachs, um den Reichtum des Fisches zu schneiden.
Portionen
27.04.2023 @ 02:54
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the given text in English.
“Serve this sweet and sour salad with our whole roasted salmon to cut the richness of the fish. 12 servings. Ingredients: 6 beets, peeled and cut into matchsticks, 1 medium red onion, sliced into 1/8-inch thick rounds, 3 oranges, 1 cup red wine vinegar, 6 tablespoons sugar, 1 1/2 cups dried cranberries, 1 pound watercress. Directions: 1. Place beets and onion pieces in a medium bowl; toss to combine. Set aside. Working over a bowl, cut away orange peel, pith, and outer membranes; cut flesh from membranes and collect pieces and juice in the bowl. Squeeze juice from membranes before discarding. Set aside fruit and juice. 2. In a small saucepan over medium heat, bring vinegar, sugar, and 1/2 cup water to a boil. Stir until sugar is dissolved, about 2 minutes. Pour liquid over reserved beet-onion mixture; let stand until vinegar mixture reaches room temperature, about 30 minutes. Add reserved orange segments, juice, and dried cranberries; gently toss. 3. Place watercress in a large bowl. Using a slotted spoon, spoon beet mixture over watercress. Serve.”