750 g Saaremaa beef liver
0.5 l milk
4 garlic cloves
300 g cooked beet
Clean the liver from membranes and put it in the milk with garlic and rosemary for about 30 minutes. While the liver soaks, peel potatoes and onions. Boil the potatoes to prepare mashed potatoes later. Take the liver from the milk, dry and slice it into 2 cm thick pieces. Put a little cooking oil in the pan and heat until it starts to sizzle. Put the liver in the pan, add a fresh thyme sprig and cut onion strips. Sear the liver and onions in the pan for about 4–5 minutes and season with salt and pepper. If you like a more well-done liver, then after searing, put it back in the oven for a while. When the liver is ready, place the cooked beets cut into larger pieces onto the same pan and add some balsamic vinegar. Simmer the beets until the vinegar is reduced. Serve with mashed potatoes, fried onions, and cooked beets.
The recipe has been prepared in cooperation with the Estonian Culinary Institute.