Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pickled beetroot
Carrots
Mayonnaise
To serve
How it's done
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Pickled beetroot
Pour the water into a pan along with all the other ingredients up to and including the salt, bring to the boil. Add the slices of beetroot, simmer for approx. 2 mins. Remove the pan from the heat. Leave the beetroot to pickle in the liquid for approx. 30 mins.
Carrots
Blanch the carrots in boiling salted water for approx. 30 secs. Remove, dip briefly in ice-cold water, drain, pat dry.
Mayonnaise
Place the mayonnaise, mustard, orange zest and juice in a small bowl, mix, transfer to a disposable piping bag, cut off the tip. Pipe the mayonnaise on top of the carrot slices.
To serve
Remove the beetroot slices from the pickling liquid, shape into rosettes and place on top of the carrot slices. Add the micro greens and fried onions.
| Tip: | Using a zester, peel the zest from an organic orange and use to garnish the canapés. |
|---|
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