Beetroot Shiso Purple

to make 4 portions.

For the cooked beetroot:

• 1 medium raw beetroot 
• 1 small raw Suede                        
• 1 pinch of salt                                        

For the salad:

• 2 punnets Shiso Purple
• 2 punnets Brocco Cress

For the dressing:

• 350 ml red wine
• 50 gr grated raw beetroot
• 1 punnet Shiso Purple
• 2 tbsp soya sauce 
• 1 tsp yuzu juice
• 1 tsp Shiso Purple Vinegar 

• Using a Japanese mandolin, lay a long fine strip of beetroot on the table.
• Add on top of it a long fine strip of raw suede.
• Roll to make a 3cm diameter roll and cut throughout the middle , repeat the process twice.
• Cook steam the 4 rolled pieces standing up in a silicon mold and reserve.
• Mix the together the freshly cut cresses in a bowl.
• Pour all the ingredients in a saucepan and let reduce by half.
• Let cool down and pass the dressing via a fine sieve.
• Fill 4 little test tube to serve with the dish.
• Dress all the elements of the dish and sprinkle with some Zallotti Blossom flowers.
• Serve.

Recipe: Franck Pontais