Check out this interesting Beetroot salad recipe by Chef Sabyasachi Gorai, Mentor Fabrica, by Chef Saby.
Ingredients
Thinly slice Beetroot: 20 gm
Romaine lettuce: 30 gm
Arugula: 30 gm
Crumble feta: 20 gm
Pistachio: 10 gm
Sugar: 150 gm
Star anise: 2 pcs
Salt: To taste
For dressing
Lemon : 2
Honey: 100gm
Olive oil: 50gm
Salt: To taste
Black pepper: To taste
Method
Dressing
Whisk together the lemon juice,honey, salt and pepper.
Slowly drizzle in the olive oil, while continuously whisking the dressing.
For the Beetroot Carpacio
Prepare a poaching with water, salt, star aniseand sugar.
When cooked add beetroot in it.
For the caramilized pistachio, melt sugar, put the pistachio and put on top of butter paper
or slipat to cool down, store in air tight container for further use.
Wash the greens from dirt and reserve.
For Plating
Place the sliced beetroot, toss the greens with the citrus dressing and put on top off the beetroot
Add crumbled feta and caramilized pistachio.
