Sweet-and-sour beetroot salad with potato-cheese croquettes and aioli

Cook the potato cubes until done in water with salt. Drain and puree the potatoes with the milk, mustard and 1 egg yolk.

Season the mash to taste with the cheese, salt, freshly ground pepper and nutmeg. Spread the puree over a flat dish and let it cool down until lukewarm.

Divide into 16 equal portions and roll them with a damp hand into croquettes. Allow to cool down further.

Prepare plates with the whipped, remaining egg and another plate with breadcrumbs. First get the croquettes through the egg and then through the breadcrumbs. Repeat this if necessary for a firmer breading layer. Put the croquettes covered for about 1 hour in the freezer.

Bring the wine, vinegar and honey to the boil. Stir in the thyme and add some salt and freshly ground pepper. Pour this hot dressing over the beetroot and leave to infuse for 30-60 minutes.

In the meantime, mix all ingredients for the aioli and put in the refrigerator.

Heat the peanut oil in a deep fryer to 180 ° C. Mix the arugula with the onion rings and oil.

Drain the beetroot and divide the slices in a rosette over the plates. Distribute a piece of rucola salad on it.

Fry the potato croquettes in portions until golden brown and place them on the salad. Spoon the aioli around it.