Inspired by Chef Vongerichten's recipe, a
good use of beetroot to appreciate it's colour and flavor.
1. Remove leaves and wrap beetroots in
aluminium foil, bake at 200˚C until cooked, around 30-45 minutes depending on
size.
2. Remove skin and cut into small cubes.
Add one hard-boiled egg yolk blended with half a lemon juice into a smooth
paste, season with mustard sauce, soya sauce, salt and black pepper.
3. Cut green bell pepper and chives into
small pieces, dry roast pine nut, mix into beetroot just before serving,
leaving a small handful to sprinkle on the surface for colour. I decorated with
a few onion and chive flowers.
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