Fried Shiso Purple, pickled beetroot and red wine syrup dressing


  • 4 punnets Shiso Purple
  • ½ cup fried Shiso Purple
  • 100g baby beetroot
  • 100g candied golden beetroot
  • 200ml red wine
  • 10g caster sugar
  • 50ml Shiso Purple vinegar
  • Salt


  • Cook the baby beetroot slowly, then peel and reserve.
  • Make the Shiso Purple pickling liquor by mixing the vinegar, sugar, water and salt.
  • Finely slice a few raw beetroots and immerse the slices into the pickling juice.
  • Cook the remaining of the baby beetroot slowly, then peel and reserve.
  • For the wine dressing, reduce down the red wine with the sugar and a dash of Shiso Purple vinegar and two chopped punnets of Shiso Purple.
  • Fry one punnet of Shiso Purple and reserve on an absorbent paper.
  • Build the dish and serve.

Recipe: Franck Pontais

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