Serves: 4 Persons
Preparation time: 1,5 hours
Cooking time: 1 hour
Techniques: Cooking, deep fryer
Method
- Roast the beets in the oven at about 200 degrees until soft, about 40 minutes. Once cooled peel them and slice them into discs. Toast pistachios in a pan and finish with honey and salt. Drain chickpeas and dry before frying them in a deep fryer at 180 degrees. Remove once crispy and drain on paper towel.
- In a bowl mix mustard, oil and vinegar. Season with salt and pepper.
- Plate the beetroot discs on the bottom dress with the vinaigrette and top with the pistachios and chickpeas. Serve with the salad.
Ingredients
Vinaigrette