Recipe by Pavel Berky, who is currently taking part in the MasterChef Czech Republic competition, despite the fact that his job is fashion design. Beetroot salad. But Pavel has also added something fashionable to his kitchen, designing tea towels and a beautiful apron made of linen.
Ingredients:
|
Range for 4 servings: |
| 5 pcs |
cherry tomatoes |
|
|
| 3 pcs |
tomatoes |
| 2 pcs |
beetroot |
| 2 pcs |
td>eggplant
| 1 pc |
red onion |
| 2 tbsp |
olive oil |
|
| 50 g |
seeds (sunflower, pumpkin) |
|
pepper |
|
salt |
|
For serving: |
|
sour cream to taste |
|
baked to taste |
|
watercress to taste |
|
currants to taste |
/td> |
|
eggs |
|
pepper |
|
salt |
Procedure:
Place the beetroot (in the skin) in a saucepan, cover with water and bring to the boil.
Cut the beetroot crosswise on the underside, place in a bowl and pour boiling water from the kettle over it. Let rest for approximately 10 s and then cool in ice water. Peel the tomatoes, discard the cores and seeds and cut the flesh into small cubes.
Once the water and beetroot starts to boil, throw in the whole eggs and cook for 7 min. Remove, peel and cut into small pieces. Continue to cook the beets in the saucepan until soft. Once cooked, pull it out, peel and also cut into small cubes.
Clean the onion and chop finely.
Crush the cherry tomatoes in a food processor until the consistency of a watery pulp. Season with salt and pepper and let rest for a while.
Transfer all the chopped ingredients into one bowl, add the seed pesto and two large spoonfuls of the blended cherry tomatoes. Stir gently until all ingredients are coated with the pesto and tomato juice mixture.
Serve; season sour cream with salt, pepper and watercress. Place the bread slices in the hot oven for a few seconds and toast one side. Spread the seasoned sour cream on the toasted bread slices and top with the beetroot salad. Place a soft-boiled egg on top of the salad and cover with a second slice of toasted bread. Once everything is ready, we can serve.
Pesto:
Place the seeds in a mortar with the olive oil and a little salt and crush to make a thick pesto. Add an extra tablespoon of oil as needed.
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tomato and seed pesto salad