{"id":2220,"date":"2011-07-23T19:55:08","date_gmt":"2011-07-23T19:55:08","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2220"},"modified":"2011-07-23T19:55:08","modified_gmt":"2011-07-23T19:55:08","slug":"rote-beete-schnitzel-mit-dill-remoulade","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/23\/rote-beete-schnitzel-mit-dill-remoulade\/","title":{"rendered":"Rote-Beete-Schnitzel mit Dill-Remoulade"},"content":{"rendered":"

Zutaten<\/strong>
\n100 Gramm Gew\u00fcrzgurken (Glas)
\n40 Gramm Zwiebeln
\n1\/2 Bund Dill
\n2 EL Mayonnaise (80 %)
\n1 TL Senf (mittelscharf)
\n2 EL Magermilchjoghurt
\n1 TL Wei\u00dfweinessig
\nSalz, Pfeffer, Zucker
\n600 Gramm Rote Bete (vorgekocht, siehe Tipp unten)
\n2 Eier (Kl. M)
\n80 Gramm Mehl
\n120 Gramm Semmelbr\u00f6sel
\n6 EL \u00d6l <\/p>\n

Zubereitung<\/strong>
\n1. Gurken fein w\u00fcrfeln, Zwiebeln pellen und sehr fein w\u00fcrfeln, Dill abzupfen, fein schneiden und alles mit Mayonnaise, Senf, Joghurt und Essig glattr\u00fchren. Mit Salz, Pfeffer und einer Prise Zucker w\u00fcrzen.
\n2. Rote Bete in 1 cm dicke Scheiben schneiden und mit Salz und Pfeffer w\u00fcrzen. Eier verquirlen. Rote-Bete-Scheiben erst in Mehl w\u00e4lzen, dann durch das Ei ziehen und mit den Br\u00f6seln panieren.
\n3. Die Schnitzel im \u00d6l in einer gro\u00dfen beschichteten Pfanne von jeder Seite 2-3 Min. knusprig braten und auf K\u00fcchenpapier abtropfen lassen. Mit der Dill-Remoulade servieren. Dazu passt Kopfsalat.
\nTIPP: Vorgegarte, gesch\u00e4lte und eingeschwei\u00dfte Rote-Bete-Knollen finden Sie in der Gem\u00fcseabteilung des Supermarkts. Wer Rote Bete selber kochen m\u00f6chte, tut dies am besten in Salzwasser. F\u00fcr Knollen von 300 g m\u00fcssen Sie mit 1-1 1\/2 Std. Garzeit rechnen. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 100 Gramm Gew\u00fcrzgurken (Glas) 40 Gramm Zwiebeln 1\/2 Bund Dill 2 EL Mayonnaise (80 %) 1 TL Senf (mittelscharf) 2 EL Magermilchjoghurt 1 TL Wei\u00dfweinessig Salz, Pfeffer, Zucker 600 Gramm Rote Bete (vorgekocht, siehe Tipp unten) 2 Eier (Kl. M) 80 Gramm Mehl 120 Gramm Semmelbr\u00f6sel 6 EL \u00d6l Zubereitung 1. Gurken fein w\u00fcrfeln, … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[18],"tags":[272,302],"class_list":["post-2220","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-rote-beete","tag-schnitzel","item-wrap"],"yoast_head":"\nRote-Beete-Schnitzel 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