breakfast
22% cream
Smoky beetroot
Ingredients
Baked beetroot
70 g
Pickled beets
20 g
Smoked ricotta
35 g
Smoked sauce
40 g
Red caviar
10 g
Pike caviar
5 g
Pistachios
7 g
Dill
1 g
Dill oil
5 g
Lemon juice
5 g
Ingredients for the marinade
White wine vinegar
800 ml
Sugar
800 g
Salt
250 g
Water
3.5 l
Cardamom
25 g
Ingredients for the sauce
Method of preparation
- Bake the beets at 180°C until tender.
- For the marinade, combine water, vinegar, cardamom, and salt, bring to a boil, and add sugar.
- Chop the beets, pour the hot marinade over them, and let cool.
- Assemble the dish: add the baked beets and the remaining ingredients.
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