Ingredients
Ingredients for 10 sandwiches:
- 10 Ardo Beetroot Burger
- 10 slices of vegan rye bread
- Salad
Pea and Horseradish Cream:
- 400g Ardo Garden peas extra fine
- 20g grated horseradish
- Salt to taste
Pickled Red Onions:
- 400g Ardo Sliced Red Onions
- 100g cane sugar
- 1 ¾ dl water
- ¾ dl apple cider vinegar
- 5 pcs. star anise
Garnish:
- Grated horseradish
- Pickled red onion
- Pea shoots
- Sliced cucumber
Allergens
Gluten
Preparation
- Prepare the beetroot burgers according to the instructions on the bag, then refrigerate. Optionally, bake them last minute and serve warm.
- Steam peas to a core temperature of 80°C, drain and refrigerate.
- Blend peas with grated horseradish to a creamy consistency and season with salt.
- Put all the ingredients for pickled red onion in a saucepan and bring to the boil.
- Turn the heat down to medium. Simmer for about 5 minutes.
- Pour into a scalded glass and store in a cool place. You can make them the day before.
- Spread a layer of pea horseradish cream on each piece of rye bread. Place the salad and beetroot burger on top (warm or cold).
- Garnish with pickled red onion, grated horseradish, cucumber, and pea shoots.
