Sweet & sour Red beetroot, almond, goat cheese, watercress

Recipe by Joost Van den Hoven & Rob Rademaker from Netherlands – Dilmah Real High Tea Global Challenge 2015 Silver Medal Winners

Sweet and sour marinated Beetroot:

200 gr. Naturel vinegar
100 gr. Water
100 gr. Sugar
2 pieces beetroot


Boil the beetroot till it softens, peel it, and divide in pieces

Bring the water, sugar, vinegar to a boil, let it cool and add the beetroot.

Vacuum reserve till use.

Beetroot crème:

500 gr. Beetroot
50 gr. Butter
½ piece shallot
20 gr. Sherry vinegar
50 gr. Sugar
200 gr. Chicken stock


Cook the beetroot in the oven on sea salt.

Melt the butter, add the shallot and the the beetroot.

Add the sugar and let it slightly caramelize

Add the sherry vinegar and let it reduce.

Blitz the beetroot and strain, add salt to flavour.

25 gr. Baked almonds
1 bunch off watercress
150 gr. Goat cheese.

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