Ingredients for 10 portions
| Qty | Unit | Description |
|---|---|---|
| 1.2 | KG | BEETROOT |
| 0.75 | LTR | WHITE WINE VINEGAR |
| 0.005 | KG | JUNIPPER BERRIES |
| 0.005 | KG | CLOVES |
| 0.02 | KG | PEPPERCORNS |
| 0.02 | LTR | VINAIGRETTE (See base recipe) |
| 0.02 | KG | PARSLEY |
| 0.02 | KG | SALT |
| 0.01 | KG | PEPPER |
| 0.18 | KG | ORANGE SEGMENTS |
| 0.01 | KG | MINT LEAVES |
Method:
- Boil beetroot along with white wine vinegar, juniper berries, cloves and peppercorns.
- Once boiled, peel the skin of beetroot and cut into dices.
- Toss the beetroot with the vinaigrette and garnish with orange segments and julienne of mint.