Serves: 4 Persons
Preparation time: 20 minutes
Cooking time: 10 minutes
Techniques: Cutting techniques, puree
Method
- First, start with the pesto.
- Begin by blending the olive oil, lemon juice, garlic and salt together in a blender until the garlic is relatively smooth.
- Depending on your blender you may need to add a little bit more oil so that the blades can break up the garlic.
- Then add in the basil leaves.
- Blend until smooth. When done, mix into the (grated) parmesan cheese.
- Next, on a mandolin, or the largest side of a cheese grader, thinly slice the beet.
- Whisk together the ingredients for the vinaigrette.
- Take half of the vinaigrette mixture and toss it with the beets.
Presentation
- Assort the beet nicely on a dish.
- Delicately add the cheese, pesto and generously drizzle the remaining amount of the vinaigrette over the top.
- Garnish with some left over basil leaves.
Ingredients
Pesto
Vinaigrette