Beetroot 'Svekla' Appetizer Cake

1. 1 Beetroot≈ $2.50 per kg 70 g
2. 2 Balsamic vinegar 20 ml
3. 3 Walnutspack 150 g ≈ $4.00 7 g
4. 4 Plain yogurtpack 300 g ≈ $2.10 30 g
5. 5 Dillpack 50 g ≈ $1.80 2 g
6. 6 White breadpack 350 g ≈ $1.41 14 g
7. 7 Prepared horseradish to taste
8. 8 Garlic≈ $10.00 per kg 5 g
9. 9 Olive oil 6 ml
10. 10 Salt 2 g
11. 11 Sunflower oil 7 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil the beetroot¹ in salted water until tender, peel, and grate on a box grater. Toss with balsamic vinegar and let drain.

2. Cut garlic⁸ cloves in half, remove sprouts, and sauté in oil until soft.

3. Blend walnuts³, half the soaked and drained bread, oil, salt, and prepared horseradish in a food processor.

4. Mix yogurt with chopped dill⁵, salt, and sautéed garlic⁸.

5. Line the bottom of a springform pan with half the grated beetroot¹.

6. Spread the bread mixture over the beetroot¹, reserving some for topping. Sprinkle with nuts.

7. Top with remaining beetroot¹, dill⁵, and nuts. Chill for 20 minutes.

In short

• In the planner this dish is cooked for two days: reheat on day two.