Directions
- 1Make a tartare from the beetroots. Add chives, dill, oil, salt and 1 spoon of yoghurt. Mix well.
- 2Melt butter in a saucepan, add rosemary and water. Add baby onions and braise for 10 minutes.
- 3Cut the onions in half and remove their petals. Put in the parsley powder.
- 4Plate up: Use a cookie cutter to create a ring of beetroot tartare. Decorate with braised onions, parsley powder, and nasturtium leaves.
- 5Place some yoghurt in the middle with a piping bag and add chives oil.
Ingredients
- 2 boiled and peeled beetroots
- 10 gr chopped dill
- 10 gr chopped chives
- 70 gr greek yoghurt
- 1 spoon extra virgin olive oil
- 0 salt
- 0 rosemary
- 10 gr butter
- 0 baby onions
- 0 nasturtium leaves
- 0 parsley powder
- 0 chives oil
- 30 ml water
Equipment
knifecutting boardmixing bowlsaucepanpiping bagcookie cuttertweezers
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