Swedish bread salad

Name: Swedish bread salad
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Scandinavian
Ingredients: 2 little onions in thin half rings; 50 ml White wine vinegar; 3 slices bread Pave Campagnard 1.5 cm thick; 3 el sunflower oil; 5 stems celery in curves; 1 medium cooked beet; 1 tray dill (15 g), coarsely cut; 3 el walnut oil

A delicious scandinavian recipe. The vegetarian side dish contains the following ingredients: onions (in thin half rings), white wine vinegar, bread Pave Campagnard (1.5 cm thick), sunflower oil, celery (in curves), boiled beet, dill ((15 g), coarsely cut) and walnut oil.

Ingredients

Directions

Preheat the oven to 200 ° C. Mix the onion rings with the vinegar and some salt. Cut the bread into cubes, mix with the sunflower oil and place on a baking sheet. Put in the oven for about 25 minutes. Scoop occasionally. The bread must be crispy.
Bring a pot of water to the boil. Add the celery and cook for 2 minutes. Drain and let cool.
Peel the beet, halve and cut the halves into thin slices. Mix the beet with the dill, celery and onion rings (with the vinegar). Add the bread and drizzle with the walnut oil. Season with salt and pepper. Let the flavors go for 10 minutes, scoop and serve.