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Fotografía Chef Signature Chef

METHOD 

  1. Bake beetroot, covered in tin foil 160c for 60 minutes.
  2. Cut baked beetroot and raw Chioggia beet to slices, about 0,4 cm.
  3. Salt and pepper.
  4. Put both of the beetroots to marinade for 5  hours.
  5. Mix goat cheese with cream with mixer.
  6. Lightly road cashew nuts on the pan.

 

SALAD DRESSING

  1. Mix olive oil...

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METHOD 

  1. Bake beetroot, covered in tin foil 160c for 60 minutes.
  2. Cut baked beetroot and raw Chioggia beet to slices, about 0,4 cm.
  3. Salt and pepper.
  4. Put both of the beetroots to marinade for 5  hours.
  5. Mix goat cheese with cream with mixer.
  6. Lightly road cashew nuts on the pan.

 

SALAD DRESSING

  1. Mix olive oil and balsamic vinegar with garlic.
  2. After beetroots have been marinated, dry off marinade on a kitchen towel.
  3. Place beetroots on the plate, first red beet, then Chiogga rounding the whole plate.
  4. To the middle of the plate place lamb salat and pour salad dressing on the top.
  5. On the top of beetroot slices place the mixed goat cheese and roasted cashew nuts.
  6. Salt and pepper by hand over the plate, rose pepper as for the color.

 

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Ingredients 4 persons
  • INGREDIENTS
  • 100 g red beetroot
  • 100 g chioggia beetroot
  • 60 g goat cheese
  • 40 g cream
  • 10 g cashew nuts
  • 10 g lamb salad
  • 5 g crushed garlic
  • 100g extra virgin olive oil
  • 5 g balsamic vinegar
  • Salt
  • Black and rose pepper
  • MARINADE FOR BEETROOT
  • 100 g olive oil
  • Fresh lemon juice 2 lemons
  • 20 g fresh rosemary.
Recipes. The Cook & Chef Institute