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Method:

Bake beetroot, covered in tin foil 160c for 60 minutes

Cut baked beetroot and raw Chioggia beet to slices, about 0,4 cm

Salt and pepper

Put both of the beetroots to marinade for 5  hours

Mix goat cheese with cream with mixer 

Lightly road cashew nuts on the pan

 

Salad dressing:

Mix olive oil and balsamic vinegar with garlic

After...

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Method:

Bake beetroot, covered in tin foil 160c for 60 minutes

Cut baked beetroot and raw Chioggia beet to slices, about 0,4 cm

Salt and pepper

Put both of the beetroots to marinade for 5  hours

Mix goat cheese with cream with mixer 

Lightly road cashew nuts on the pan

 

Salad dressing:

Mix olive oil and balsamic vinegar with garlic

After beetroots have been marinated, dry off marinade on a kitchen towel

Place beetroots on the plate, first red beet, then Chiogga rounding the whole plate.

To the middle of the plate place lamb salat and pour salad dressing on the top

On the top of beetroot slices place the mixed goat cheese and roasted cashew nuts.

Salt and pepper by hand over the plate, rose pepper as for the color.

 

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Ingredients 4 persons
  • INGREDIENTS
  • Red beetroot 100g
  • Chioggia beetroot 100g
  • Goat cheese 60g
  • Cream 40g
  • Cashew nuts 10g
  • Lamb salad 10g
  • Crushed garlic 5g
  • Extra virgin olive oil 100g
  • Balsamic vinegar 5g
  • Salt
  • Black and rose pepper
  • MARINADE FOR BEETROOT
  • Olive oil 100g
  • fresh lemon juice 2 lemons
  • Fresh rosemary 20g.
Recipes. The Cook & Chef Institute