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Warm Chicken Liver & Glazed Beetroot Salad

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Ingredients

Adjust Servings:
liver:
300 g Chicken liver or beef liver
2 cloves Garlic
4 sprigs Thyme
to taste Salt
4 tbsp Extra Virgin olive oil
to taste Grounded black pepper
beet:
500 g Cooked beetroot
200 ml Raspberry vinegar
50 g Brown sugar
5 pcs Black pepper whole
15 pcs Fennel seeds
salad:
2 stalks Celery rib or 1/2 fennel bulb
1 tbsp Horseradish freshly grated
1 tbsp Dill

Warm Chicken Liver & Glazed Beetroot Salad

Features:
  • Dairy-Free
  • Gluten-Free
Cuisine:
  • 30 min
  • Serves 4
  • Medium

Ingredients

  • liver:

  • beet:

  • salad:

Directions

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This chicken liver & glazed beetroot salad is a very representative of Nordic cuisine. It combines sweet and salty, hot and fresh, sour and spicy, such contrasts are common for Dutch and Sweden cuisines. 

For this salad, boiled beets are glazed in raspberry vinegar and served with warm livers. In this recipe, I used chicken livers but you can use beef ones, too. 

Such an incredible combination of tastes! You must try!

Enjoy! 

P.S. You can buy raspberry vinegar or prepare it yourself. Here are the recipes you might find useful: 

Raspberry Vinegar (method No.1 – with wine vinegar)

Raspberry Vinegar (method No.2 – with fresh raspberries)

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Steps

1
Done

Thinly slice the garlic and celery.

2
Done

To the livers, add the thyme, garlic, olive oil, salt, and pepper. Combine, cover, and place in the fridge for 30 min.

3
Done

Cut the beetroot into 3 mm thick slices. In a saucepan or skillet, combine together vinegar, sugar, black pepper, and fennel seeds. Bing to a boil and cook until reduced by half. You should end up with a syrup-like consistency. Remove the pepper and seeds. Add the beets and cook over medium-high heat until the liquid is evaporated and all the beets are covered in glaze. Remove from heat, let cool down, add the fennel or celery, horseradish, and dill.

4
Done

Now cook the livers. Take them out of the marinade, remove any garlic slices. In a pan, add some olive oil and thyme sprigs. Cook the livers over medium-high heat for 2 min on each side. The livers should be still pink inside but not bloody.

5
Done

Divide the livers on the serving plates, add the glazed beets with fennel or celery, garnish with dill, if you like. Serve warm!

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