INGREDIENTS
- 2 medium-sized yellow beets
- Salt to taste (for cooking the beets)
- 50 g of pine nuts (or hazelnuts or pumpkin seeds)
- 2 pinches of fleur de sel and gorria pepper(or freshly ground pepper)
- 20 g of parmesan
- 50 ml of sherry vinegar (or apple cider vinegar)
- 2 pinches of fresh tarragon (or chives or arugula)
- 75 ml of hazelnut oil (or walnut oil or good quality olive oil)
- Some microgreens (optional)
INSTRUCTIONS
YELLOW BEETS
- Bring a pot of salted cold water to a boil and put the yellow beets in (with the skin). Cook until they offer no resistance when pierced with a knife, about 30 minutes.
- Cool them in cold water, then drain.
- Peel the beets by hand then cut off the ends before slicing them very thinly with a mandoline (0.5 cm or less).
- Spread the slices on a nice plate, layering them gently, then set aside.
ASSEMBLY
- In a pan over medium heat, roast (without oil) some pine nuts then set aside.
- Finely chop some fresh tarragon leaves.
- Drizzle a little sherry vinegar over the beets. Lightly sprinkle with fleur de sel and gorria pepper (or freshly ground pepper), add some parmesan shavings with a peeler and scatter the roasted pine nuts.
- Add the chopped herbs sprinkled over and drizzle with hazelnut oil.
- Let rest in the refrigerator for about 30 minutes.
- When serving, add some microgreens for decoration and enjoy with good walnut bread.