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
Beetroot
To bake
Vinaigrette
To serve
How it's done
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Beetroot
In a bowl, mix the beetroot with all the other ingredients up to and including the pepper, spread on a baking tray lined with baking paper.
To bake
Approx. 30 mins. in the centre of an oven preheated to 220 °C. Spread the pumpernickel on a second baking tray lined with baking paper and bake for about 5 mins. Remove both.
Vinaigrette
Place the mustard in a bowl along with all the other ingredients up to and including the salt, mix well.
To serve
Plate up the beetroot, pumpernickel and radicchio. Cut the pomelo into pieces, arrange on top, sprinkle drizzle over, sprinkle with nuts.
How-tos
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