A great recipe for all beet lovers. Beets are changeable and can be used for different dishes. I prefer meals, which are easy to prepare and which are still great in taste. The vegan version goes very well with falafels, the vegetarian version is improved with additional blue cheese and walnuts. The Chef’s Handyman team is not sure which one is the real favorite. One half of the team is for the vegan version the other half prefers the vegetarian version. What about you?
Beet root starter with grapefruits
Wrap the beets into aluminum foil. Place them into an oven-proof tin. Roast them in the oven at 200°C or 400°F for 1 hours. The baking time depends on the size of the beets. When finished cool them. Then cut the beets into waver thin slices. Place them on the plates. Add grapefruit filets on top. Garnish with sprouts, pomegranate seeds and herbs. For the vegetarian Version, add blue cheese and walnuts.
To make the dressing, combine 6 tbsp. of olive oil, chives, 1 tsp. of mustard, salt, pepper, 3 tbsp. of white balsamic vinegar and grated lemon rind. For the vegetarian dressing add in addition, 2 tbsp. of yogurt and 1 tsp. of mayonnaise.
Sprinkle the dressing on top of the beets.
Chef’s Handyman tip: Falafels go very well with the vegan starter.
Shopping list for 4 serves for the beet starter with an Eastern breeze, 4-6 beet roots, if possible different colors, 2 red grapefruits, 1 pomegranate, 1 lemon, 6 tbsp. olive oil, 1 bunch chives, 1 bunch chervils, 1 tsp. mustard, salt, pepper, 3 tbsp. white balsamic, 12-16 falafel, in addition for the vegetarian version, 100 g or 3.5 oz. blue cheese, 2 tbsp. yogurt, walnuts.
Bon appetite, your Chef’s Handyman team.