for 4 people

Pickled beetroot

½ dl	water
½ dl	red wine vinegar
½ tbsp	sugar
1 tsp	mustard seeds
¼ tsp	salt
50 g	raw beetroots, cut lengthwise into slices approx. 2 mm thick

Carrots

400 g	carrots halved crosswise, shaved lengthwise into slices approx. 3 mm thick
	salted water, boiling
some	ice cubes

Mayonnaise

100 g	mayonnaise
1 tsp	hot mustard
1	organic orange, use a little grated zest and 1 tsp of juice

To serve

10 g	Micro greens (e.g. aromatic)
1 tbsp	fried onions

How it's done

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.

Show complete recipe