Prep Time:30 min
Cook time: 10
Difficulty: 1 out of 5
Serve: 4
Ingredients:
4 small fresh yellow beets, peeled
4 small fresh red beets, peeled
1/4 cup sugar
1/2 cup white wine vinegar
1 tbs EVO
1/4 cup caramelized walnuts
1/2 cup radish sprouts
Gorgonzola cheese
Preparation:
Fresh thyme / marjoram
Prepare boiling water with sugar and vinegar.
Cook the beets to al dente separately
When done place the yellow and red beets in separate bowls and let cool
When cool, add some olive oil and some vinegar to taste
Add fresh thyme / fresh marjoram
Salt and pepper to taste
Place in the refrigerator for about an hour
Plate in a round white plate or bowl
add some of the juices, the walnuts and the gorgonzola cheese
Chef Tips
Add little honey when beets are still warm if not sweet enough
Wine Pairing:
Gewurstraminer
Friulano
California late harvest Sauvignon Blanc
Check more recipes from: Chef Marco Porceddu
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