Pour the dressing over the beetroot mixture

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for your winter table Tartar often impresses with its bright red color - and you don't always need minced meat or fish for that! Beetroot is a true all-rounder winter vegetable that is great in any form: raw, cooked, fried or fermented. For a vegan tartar, beetroot not only brings an intense color, but also an exciting depth of flavor. How to make the perfect beetroot tartare: Bake fresh beetroot in the oven or use pre-cooked beetroot. Cut them into fine cubes and mix them with chopped capers and briefly sautéed or blanched shallots or spring onions. Prepare a dressing to your taste, e.g. with olive oil, lemon juice or vinegar, a touch of agave syrup, mustard, salt, pepper and fresh herbs.

and let it all infuse kazakhstan phone data well. Arrange the tartare on the plate using a serving ring and refine it with toppings such as thinly sliced ​​gherkins or roasted nuts. 5. Citrus fruits – freshness and variety for your winter kitchen Citrus fruits such as oranges, lemons, mandarins and grapefruits are not only valuable sources of vitamins in the cold season , but are also a culinary hit. Their characteristic acidity gives dishes a special freshness that is rarely found in other types of fruit and vegetables. Whether sweet or savory - citrus fruits can be used in many different ways and give every dish a special kick. Ideas for using citrus fruits: Refine savory dishes with citrus fruits : ragouts made from glazed vegetables such as fennel, pumpkin or salsify go well with oranges or mandarins. Asparagus with lemon or cabbage with lemon zest also bring freshness to classic winter dishes. Salads and legumes : Citrus fruits such as oranges are ideal accompaniments to legumes such as lentils or beans. A salad of white beans, red onions, pickled sardines and orange fillets is a quick, healthy winter dish.

Acid as a salt substitute : Lime juice can replace some of the salt in many dishes - ideal for a low-salt kitchen. Carrot vegetables, soups and stews benefit from this fresh alternative. Citrus fruits in desserts : Fillets or slices of citrus fruits are ideal for desserts such as orange risotto or as a fruity note in panna cotta and creams. The best is in the shell The peel of citrus fruits brings an intense aroma to dishes. Whether as zest over pasta, in cakes or in dressings - the essential oils provide a distinctive taste experience. It is important to only use the peel of untreated fruit, preferably organic quality. Unused zest can be easily frozen and used later. Citrus fruits should be added at the end of the preparation to preserve their fresh texture and aroma. Sharp tools such as graters or knives are essential to avoid losing the essential oils. Success in the catering industry is based on several factors: A committed team, a strong team spirit and an appreciative