Beetroot & polenta slices with fennel & ginger salad

Beetroot & polenta slices with fennel & ginger salad

Total: 40 Min. | Active: 40 Min.
Nutritional value / people: 494 kcal
, Fat: 20 g
, Carbohydrate: 54 g
, Protein: 21 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Polenta slices

8 dl water
1 tsp salt
a little nutmeg
250 g coarsely ground polenta (Bramata)
150 g grated Parmesan
105 g beetroot spread
100 g raw beetroots, blanched, thinly sliced
a little pepper
a little clarified butter

Lemon vinaigrette

1 organic lemon, use grated zest and juice
1 tbsp olive oil
2 tbsp basil, finely chopped
a little salt
a little pepper

Fennel & ginger salad

400 g fennel, thinly sliced
1 tbsp ginger, finely grated
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How it's done

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Polenta slices

Bring the water to the boil with the salt and nutmeg. Add the sweetcorn, simmer for approx. 10 mins. over a very low heat, stirring occasionally, allow to cool a little. Stir in the parmesan, beetroot spread and sliced beetroot, season. Spread the polenta into a rectangle approx. 3 cm thick on the back of a baking tray that has been rinsed in cold water, allow to cool, then cut into equal-sized pieces. Heat the clarified butter in a non-stick frying pan. Fry the polenta slices in batches over a medium heat until golden brown, keep warm.

Lemon vinaigrette

In a bowl, mix the lemon zest, lemon juice, oil and basil, season and refrigerate.

Fennel & ginger salad

Mix the fennel and ginger with the vinaigrette. Serve with the polenta slices.

Good to know
Tip: Replace the basil with dill.


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