If your kitchen is well equipped and you have a couple of spare hours, try this surprising and refined recipe that mix flavours from here and there.
Ingredient (for 4 persons)
- 11.2 fl.oz of mandarin juice
- 2 bunches of red baby beetroots (12 pieces)
- 1 bunch of yellow baby beetroots (6 pieces)
- 1 Chioggia beetroot
- 1 basket of red shiso sprouts
- 5,6 oz.. of feta cheese
- Extra virgin olive oil
- Fleur de sel
- Espelette chili pepper.
Preheat the oven at 180°C.
Trim the baby beetroot tops, wash them and scrap delicately with a knife.
Roast for about 20min at 180°C.
Season the beetroots with olive oil and fine salt.
Cut feta cheese in small cubes, gill in the oven or with a blowtorch.
Wash the Chioggia beetroot and cut it with a mandolin (2 mm).
Cut the shavings into pieces to obtain triangles.
Place the red beetroot pieces upward.
Cut the roasted yellow beetroot pieces in two, place them between red beetroot pieces.
Add the Chioggia shavings seasoned with olive oil and fine salt.
Display the grilled feta cubes.
Season with fleur de sel and Espelette chilli pepper.
Add red shiso sprouts for decoration.
Pour the chilled mandarin juice in the middle of the plate.