Dried Beetroot
Appetizers • Russian
Description
Serve with green oil, simply blend vegetable oil with tarragon leaves and strain through a fine sieve.
Ingredients
- Beetroot 1½ kg
- Beetroot 0 qt
- Malt Vinegar 0 fl oz
- Sugar 0 oz
- Water 5 fl oz
- Grapeseed Oil 5 fl oz
- Black Rowan 5 oz
- Tarragon 0 oz
Step-by-Step Guide
Step 1
Boil the beetroot, peel it, and cut it into wedges.
Step 2
Dry in an oven at 140°F for 8-10 hours.
Step 3
Combine the beet juice with sugar and vinegar. Reduce the mixture until it reaches 200 ml.
Step 4
Blend the juice, black currants, tarragon, water, and oil together. Process until smooth and uniform, then strain through a fine mesh sieve.
Step 5
Mix the beetroot with the sauce in a 1:1 ratio. Let it sit for a while to allow the beetroot to absorb the sauce. This can be done in advance and kept in the refrigerator for a couple of hours.
Step 6
Place the beets in the sauce onto a plate, serving them with fresh cheese (such as stracchino), cottage cheese or yogurt, and pecans.
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