Beetroot Salad With Rose Blush Vinaigrette

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: Rose Vinaigrette

Zutaten

50g Sherry Vinegar
6g deZaan Rose Blush Cocoa Powder
150g Extra Virgin Olive Oil
Sea Salt (to taste)
Black Pepper (to taste)

Methode

Mix the cocoa powder and vinegar.
Gradually add olive oil and mix.
Season with salt and pepper to preference.

Part 2: Greek Yogurt & Tarragon Cream

Zutaten

250g Greek Yoghurt (10% fat)
5g Tarragon (leaves)
Salt (to taste)
Pepper (to taste)

Methode

Finely chop the tarragon leaves.
Add to yogurt and mix.
Add salt and pepper to preference. Reserve cold.

Part 3: Beetroot

Zutaten

5 Beetroots (multi-colored - peeled)

Methode

With a mandoline, slice the beetroots into thin slices and reserve.

Part 4: Assembly

Zutaten

Small Tarragon Leaves (for garnishing)

Methode

Once all the components have been made, start by placing a dollop of yogurt mix in the center of the plate.
Decoratively place the slices of beetroot over the top of the yogurt, alternating between the colors.
Garnish with tarragon cress.
Finish with rose blush vinaigrette a la minute.

MEHR REZEPTE FÜR Rose Blush

DeZaan Rollup Image Of Cocoa Strawberry Shiso Pavlova

Kakao-Erdbeere Shiso Pavlova

Rose Blush Coconut & Caramelized Banana Macaron

DeZaan Rollup Bild Von White Pfirsich Erdbeer Rose

Weiße Pfirsich-Erdbeer-Rose

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