Inspired by a dish made with beetroot and
fresh goat cheese, eye catching colors and taste contrast, I used potato
instead.
1. Wrap beetroot in aluminium foil and bake
at 180˚C until soft, around 40 minutes. When cold, remove skin, cut into cubes,
season with soy sauce and black pepper, or chili.
2. Use the double cook potato method, cook
at 65˚C first, then steam until cooked. Roughly mash up, season with sour cream
and salt.
3. Arrange spoonfuls of each on the plate
without mixing up.
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