Gastronomixs

Beetroot pickles

Creation by Atsushi Tanaka, A.T Restaurant, Paris, France. 

Beetroot pickles

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Ingredients

10

 

beetroot

500

g

beetroot juice

500

g

water

125

g

raspberry vinegar

200

g

sugar

2.5

g

timut pepper

Preparation method

  • Cut the beetroot into 1 mm slices.
  • Put the beetroot slices into a glass jar.
  • Bring the juice, water, vinegar, sugar, and timut pepper to the boil.
  • Pour the mixture over the beetroot slices.
  • Close the jar and leave to cool.

Serving suggestions

  • As part of a dessert, e.g. with beetroot sorbet, custard cream, charcoal crumble and beetroot and raspberry purée. 

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