Rose of Beet

Ingredients

• Shiso Bicolor
• Shiso Purple Vinegar
• Zallotti Blossom Pearls
• Zallotti Blossom
• Kaffir Lime Leaves oil
• Capers
• Red beet
• Sugar water
• Salt
• Pieces of dried beet
• Dry aged beet

Method

• Wash the red beets thoroughly, including the skin.
• Use a mandolin to cut thin slices of the raw red beets.
• Prepare a sweet and sour marinade by mixing sugar water, Shiso Purple Vinegar and a small amount of salt.
• Add the sprigs of Zallotti Blossom. Save the flower sprigs.
• Soak the beet slices in the sweet and sour marinade.
• Briefly deep-fry the capers until crisp.
• Make a dressing from the sweet and sour marinade, oil of Kaffir Lime Leaves and a little Shiso Purple Vinegar.
• Form a rose of the marinated beet slices alternately with the dry aged beet.
• Place the beet rose on the plate and pour the dressing over the beet and around it.
• Finish the dish with pieces of dried beet, fried capers, Zallotti Blossom Pearls, fresh Shiso Bicolor and the florets of Zallotti Blossom.

Recipe: Eric Miete