Copenhagen Crush in Viking bread

Preparation time

35 min

Serves

10 People

Roasted beet relish and falafel or fried chicken in Viking bread.

Preparation time

35 min

Serves

10 People

Roasted beet relish and falafel or fried chicken in Viking bread.

Ingredients

40 pcs (640 g) of premium falafel or fried chicken
800 g beets, washed
Coarse sea salt
10 pcs of Viking flatbread (Tunnbröd)
2 tbsp. sherry vinegar (alt. red wine vinegar)
4 tbsp. olive oil, extra virgin
500 g carrots salad with orange
1 big orange
400 ml Turkish yoghurt for serving
4 tbsp. chives, finely chopped
Salt and pepper

Instructions

Cooking time

35 min

Preheat the oven to 165°C.
Put the beets in an oven proof tray and cover with sea salt. Make sure the beets are completely covered.
Bake in the oven for approx. 1 hour until they are tender all way through. Cool down. Or use pre cooked beets.
Peel the beets and chop them into small pieces, use possibly a food processor and ”pulse” mix it roughly.
Dress with some sherry vinegar and olive oil.
Fry the falafel as instructed on the package.
Make the orange carrot salad, carrot julienne, zest and juice from one orange salt and pepper.
Heat the bread for about 20 seconds in a griddle 220 degrees.
Put some of the beet relish, four falafel, a spoon of yoghurt on top of each bread. Corrot salad, Garnish with some chives.