Red beetroot | hazelnut | dressing beetroot-red wine vinegar
4 persons | Vegetables, Shichirin | Vegetarian | Side dish
Prep time
15 MIN
15 MIN
Cook time
40 MIN
40 MIN
Total time
55 MIN
55 MIN
Prep time
- Light a medium amount of Binchotan, fully open the sliders of the Shichirin and let it get to temperature well. When the Shichirin is up to temperature, place the grill.
Preparation
- Start cooking the beetroot in the peel until al dente. Let them cool, remove the peel and cut into slices about 1.5cm thick.
- In a sieve, toast the hazelnuts over the hot Binchotan until they start to colour, then cut them small with a sturdy knife or the YAKINIKU axe.
- Grill the beetroot slices on the grill over the Binchotan until they get a nice crust.
- For the dressing, mix the beetroot juice with the wine vinegar and add a few drops of olive oil.
- Serve the beetroot slices with the toasted hazelnuts and fresh garden herbs and spoon the dressing on top.
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Ingredients
- 400 gr beetroot
- 100 g peeled hazelnuts
- 50 ml red wine vinegar
- a few sprigs of mixed fresh herbs
Dressing
- 100 ml juice from beetroot
- 20 ml white wine vinegar
- olive oil
