Lukewarm salad of beetroot, Restaurant Triptyque

Ingredients:

• White beetroot 1 piece
• White wine vinegar 10 ml
• Pinch of salt

Method:

• Peel a white beetroot, cut off the bottom and the top.
• Put it in a vacuum bag with a dash of vinegar and a pinch of salt.
• Vacume it and steam at 100 Co for about 75 minutes.
• Let cool, and cut thin slices on the slicer.
• Place the slices of beetroot on a tray and set aside.

Jus Vermouth

Ingredients:

• Vermouth 2.5 dl
• Shallot 1 piece, chopped
• Bay leaf 1 leaf
• Peppercorns 5 pieces
• Butter 150 g, in lumps (cold)

Method:

• Boil the ingredients down to 1 third, then strain through a fine sieve and blend with the lumps of cold butter.
• Then add salt and lemon juice to taste.

Vanilla Oil

Ingredients:

• Grape seed oil 50 ml
• Planifolia Black Vanilla pod pith of ¼ pod
• Sushi vinegar 10 ml

Method:

• Mix all ingredients in a bowl.

Preparation

• Bicolor Mustard Cress
• Apple Blossom
• Cornabria Blossom

1. Pack plate with white beetroot, drizzle the white beetroot with the vanilla oil and sprinkle with a little pink pepper and some salt.
2. Arrange the white beet slices in a deep plate, garnish with the flowers and cress, finish with a frothy jus of Vermouth.

Recipe: Niven Kunz

Simply good. Koken voor elke gelegenheid