Gold meets Pink – Beetroot Rösti with Zucchini Noodle Salad

Crispy, colorful and full of plant-based power: The beetroot rösti with zucchini salad combine hearty roasted aromas with fresh lightness. Finely seasoned potato rösti are refined with Vegannett Beetroot for an intense flavor and a beautiful color. This is accompanied by thinly shaved zucchini salad with fresh lemon and olive oil – a vegan dish that is visually and tastefully delightful.

🥣 Ingredients

• Vegannett Beetroot
• 5 floury potatoes
• Vegetable oil
• 2 sprigs of thyme
• 1 yellow bell pepper
• 1 zucchini
• 1 lemon
• Olive oil.

👩🍳 Preparation

Rösti:

• Grate potatoes and season with salt, pepper and thyme.
  
• Don't be shy with the salt! Potatoes absorb a lot of flavor from spices.
• Let the salt draw some water out of the potatoes so that the starch can develop.
• Then add Vegannett.

Zucchini Salad:

• Peel the zucchini into "noodles" with a peeler, almost to the core. Place in a bowl and add salt and pepper here too.
• Let some water drain. In the meantime, chop the parsley finely.
• Add to the zucchini along with the juice of half a lemon and some olive oil.
• Mix everything thoroughly and taste.

Just a tip: If it's too sour, add a little more olive oil.

Enjoy your meal