Preparation
For the Beetroot:
Cook the beetroot with the skin in parchment paper for 1 hour, previously seasoned with butter, salt, and pepper. For the vinaigrette:
In a mixing bowl, combine the curry, mustard, cider, grape seed oil, and sherry vinegar. Emulsify your vinaigrette with an immersion blender to obtain a smooth and homogeneous texture.
Assembly:
Once the beetroot is cooked and cooled, cut it into large cubes and season with the vinaigrette. Arrange the beetroot in a shallow dish and generously top with Monarq Beluga Caviar. Garnish your plate with beet greens or seasoned mesclun leaves.
Recipe created by Jacopo Romagnoli, Chef at Café de la Plage in the Grand Theatre of Geneva.
