Beetroot Tea Sandwich Cake (Svekla)

1. 1 Beetroot≈ $2.50 per kg 120 g
2. 2 Balsamic vinegar 5 ml
3. 3 Walnutspack 150 g ≈ $4.00 15 g
4. 4 Plain yogurtpack 300 g ≈ $2.19 30 g
5. 5 Dillpack 50 g ≈ $1.80 2 g
6. 6 White breadpack 350 g ≈ $1.44 14 g
7. 7 Prepared horseradish 1 g
8. 8 Garlic≈ $10.00 per kg 5 g
9. 9 Olive oil 6 ml
10. 10 Salt 2 g

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

Method

1. Boil the beetroot¹ in its skin for 40–50 minutes until tender, peel, grate coarsely, and mix with balsamic vinegar; let the juice drain.

2. Mince the garlic⁸ and sauté in olive oil for 1–2 minutes.

3. Soak the bread in water, squeeze out excess, and blend with nuts, horseradish, salt, and half the garlic⁸ until smooth.

4. Mix the yogurt with finely chopped dill⁵ and the remaining garlic⁸.

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

6. Spread the bread-nut cream on top, then layer with the yogurt dressing.

7. Top with the 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.