Lets be honest, you've got doubts, I've got doubts, but Kachen have never let us down before...so we can roll with this one...I think.

Ingredients

  • 4 medium beetroot
  • olive oil
  • salt
  • 1 shallot, finely chopped
  • champagne vinegar
  • 1⁄2 tsp salt
  • 1⁄4 tsp pepper
  • 1⁄4 tsp Dijon mustard
  • 3 tbsp olive oil
  • cress

Instructions

  1. Preheat the oven to 190°C.
  2. Wash the beetroots thoroughly and place them in the oven wrapped in aluminium foil.
  3. Roast the beetroot until they are cooked. For smaller ones this can take 25 minutes, for larger ones up to an hour (but you can also use pre-cooked beetroot).
  4. Peel the cooled beetroot.
  5. Mix the shallots with the vinegar, salt, pepper, mustard and oil and leave for 15 minutes.
  6. Using a vegetable slicer, slice the beetroot paper-thin.
  7. Place the slices in a circle, from the outside to the inside, on the plates and drizzle with a little vinaigrette.
  8. Garnish with some cress.

RTL

© Kachen.lu/LetzCook

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