Beet salad
Recipe by: Rob Feenie, executive chief, The crocodile by Rob Feenie
Pistou ingredients
200 g extra virgin olive oil
40g Fresh dill picked
20g cooked fresh parsley
20 g cooked fresh basil
10 g lemon juice
salt to taste
Combine everything in a mixer and mix to the smooth consistency.
For roasted marinated beets
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200g of beets (red or yellow, we use agricultural beets of northern arms)
15g of kosher salt
Olive oil 30 ml
Vinegar de Sherry 30 ml
Cover with a lid or aluminum foil and roast at 375F for 1 hour or until the beets are cooked throughout (the cooking time will depend on the size of the beets)
To build
100 g roasted beets cut into slices
5-6 blood orange segments
1/2 piece of Burrata or Burattini 1 piece
35g pistou
20 ml of elderly white balsamic vinegar
10 ml of extra virgin olive oil
1 black pepper crack
A pinch of Maldon sea salt
Before building, marinate the beets in olive oil and white balsamic. Seasonal beet and burrata with Maldon salt and freshly cracked black pepper. Spread the pistou at the bottom of the plate and place the seasoned burrata in the center. Arrange the beets around the burrata, followed by the orange segments. Finished with more extra virgin olive oil and white balsamic.
Optional but encouraged is to have additional herbs for the garnish (we use nasturtium or pea shoots, but do not hesitate to use basil, dill or parsley).
