Ingredients
- 4 medium beetroot
- olive oil
- salt
- 1 shallot, finely chopped
- champagne vinegar
- ½ tsp salt
- 1â„4 tsp pepper
- 1â„4 tsp Dijon mustard
- 3 tbsp olive oil
- cress
Instructions
- Preheat the oven to 190°C.
- Wash the beetroots thoroughly and place them in the oven wrapped in aluminium foil.
- Roast the beetroot until they are cooked. For smaller ones this can take 25 minutes, for larger ones up to an hour (but you can also use pre-cooked beetroot).
- Peel the cooled beetroot.
- Mix the shallots with the vinegar, salt, pepper, mustard and oil and leave for 15 minutes.
- Using a vegetable slicer, slice the beetroot paper-thin.
- Place the slices in a circle, from the outside to the inside, on the plates and drizzle with a little vinaigrette.
- Garnish with some cress.