Beetroot Salad With Rose Blush Vinaigrette

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: Rose Vinaigrette

Bahan

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

Cara Buat

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

Bahan

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

Cara Buat

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

Part 3: Beetroot

Bahan

5 Beetroots (multi-colored - peeled)

Cara Buat

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

Part 4: Assembly

Bahan

Small Tarragon Leaves (for garnishing)

Cara Buat

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.

RESEP LAINNYA DENGAN Rose Blush

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Rose Blush Kelapa & Macaron Pisang Karamel

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Mawar Stroberi Persik Putih

Lihat semua resep

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