Ingredients to serve four

• Full beetroot - 400 g
• Coarse salt
• Butter
• Meinier cider - 50 g
• Dijon mustard - 10 g
• Curry powder - 5 g
• Cider vinegar - 20 g
• Grape seed oil - 100 g
• Sherry vinegar - 10 g
• Beluga caviar - 125 g 

Instructions

For the beetroot:

1. Bake the beetroot in a foil or baking parchment parcel for 1 hour, having previously seasoned it with butter, salt and pepper.

For the vinaigrette:

1. In a mixing bowl, add the curry powder, mustard, cider, grape seed oil and sherry vinegar.
2. Emulsify your vinaigrette with a stick mixer for a smooth, consistent texture. 

Assembly:

1. Once the beetroot has been cooked and is cool, cut it into large cubes and season with the vinaigrette.
2. Place the beetroot in a deep dish and garnish it generously with Monarq Beluga caviar.
3. Decorate your dish with the beetroot leaves or with seasoned mesclun salad. 

Recipe by Jacopo Romagnoli, Chef du restaurant Café de la plage au Grande théâtre de Genève