Part 1: Rose Vinaigrette
Ingredients
Method- 50g Sherry Vinegar
- 6g deZaan Rose Blush Cocoa Powder
- 150g Extra Virgin Olive Oil
- Sea Salt (to taste)
- Black Pepper (to taste)
- Mix the cocoa powder and vinegar.
- Gradually add olive oil and mix.
- Season with salt and pepper to preference.
Part 2: Greek Yogurt & Tarragon Cream
Ingredients
Method- 250g Greek Yoghurt (10% fat)
- 5g Tarragon (leaves)
- Salt (to taste)
- Pepper (to taste)
- Finely chop the tarragon leaves.
- Add to yogurt and mix.
- Add salt and pepper to preference. Reserve cold.
Part 3: Beetroot
Ingredients
Method- 5 Beetroots (multi-colored - peeled)
- With a mandoline, slice the beetroots into thin slices and reserve.
Part 4: Assembly
Ingredients
Method- Small Tarragon Leaves (for garnishing)
- Once all the components have been made, start by placing a dollop of yogurt mix in the center of the plate.
- Decoratively place the slices of beetroot over the top of the yogurt, alternating between the colors.
- Garnish with tarragon cress.
- Finish with rose blush vinaigrette a la minute.
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