Beetroot-apple-sunchoke salad on beetroot rösti with spring flowers, herbs and quail egg

It is unbelievable how cold it is! No sunshine, not even a light spring breeze. Therefore I am trying to create spring in the kitchen. So I grabbed my favourite ingredient: beetroot and prepared a rösti that had a gorgeous colour. To give the whole thing a nice portion of spring I served it with a pistachio oil dressed salad. To be exact a raw chioggia beet, apple and sunchoke salad with loads of spring herbs: sorrel, chervil, violas, a couple of daises and deadnettle leaves. At least the quail egg brought some sunshine onto the plate!

Ingredients:

for the rösti:
300 g potato (weighed peeled)
150 g beetroot (weighed peeled)
1 tablespoon potato starch
ghee for frying
salt
pepper

for the salad:
1 apple
1 chioggia beetroot
2 sunchokes
1/2 lemon
5 tablespoons pistachio oil
2 tablespoons pistachio
sorrel, chervil, beetroot leaves
deadnettle leaves, viola, daisy
salt
pepper

you'll also need:
4 quil eggs
oil for frying
salt
pepper

For the rösti peel potato and beetroot and grate coarsly. Season with salt and let it stand for 5 minutes, then squeeze out to get rid of any juice. Add potato starch to it, season with pepper and divide into 4 equal portions. Fry rösti for 5-7 minutes in 10 cm diameter rings.

For the salad slice chioggia beet, apple and sunchoke thinly with a help of a mandoline. Whisk pistachio oil together with 1-2 teaspoons of lemon juice and dress the veggies, then add the greens and season.

Serve salad with fried quail egg and coarsly chopped pistachio.