500 gr beetroot
2 tbsp. cherry vinegar or cider vinegar
salt and pepper
1 red onion
1½ tbsp. mustard
1 tbsp. olive oil
2 tbsp. freshly grated horseradish
1 tbsp. honey
½ bundle chervil
200 gr chicken livers
2 tsp. rapeseed oil for frying
20 gr butter for frying
How it’s done
1) Peel 100 gr of beetroot and cut into very small cubes. Put the beetroot cubes in a bowl and marinate them in vinegar, salt and pepper. Put the rest of the beets in a pot with water and boil them for 40-45 minutes, until tender. Pour cold water onto beets, and slip the peel off.
2) Peel the red onion and chop it finely. Rid the apple of its core, and cut it into tiny cubes. Cut the cooked beetroot into cubes the same size as the raw beets and toss them with red onion, apple, mustard and olive oil.
3) Mix the cooked beetroot cubes with the raw marinated beetroot, freshly grated horseradish, salt, pepper, honey and chopped chervil.
4) The beetroot tartar should be fresh, sweet, spicy and "hot" due to the horseradish and mustard.
5) Chicken liver: Fry the liver just before dinnertime: Put oil in a hot frying pan, and fry the chicken liver for a moment. Put the butter in the pan and let it brown up around the liver. Season well with salt and pepper. The chicken livers should only cook for approx. 1 minute in total, so it is important that the pan is very hot.
6) Dinnertime: Arrange the hot, fried chicken livers with beet tartar, and serve with wholegrain bread on the side.
Source: Ny Nordisk Hverdagsmad page 94 – 95