Beetroots and gariguette strawberries

Beetroot in all its forms for a refreshing and colourful starter – created by Anaïs Foray, chef of Blossom restaurant

The humble beet is often overlooked. And yet the virtues of this root vegetable are as numerous as the creative ways it can be used. Cooked or raw in a detox juice, in soups or in salads, beetroots are low in calories and bursting with antioxidants.

Its sweet flavour is irresistible. In fact, it might even make you see la vie en rose... or in red, white or yellow! No matter the colour, beetroots are a feast for the eyes, a delight for the palate and a vitamin-packed morsel for your health.

Ingredients (4 servings)

For the beetroot hummus:

  • 125g hummus
  • 100g beetroot, cooked sous vide

For the strawberry vinaigrette:

  • 150g strawberry coulis
  • 30g aged wine vinegar
  • 75g extra virgin olive oil

For the beetroot salad:

  • Whole raw red beetroots (about 125g)
  • Whole raw yellow beetroots (about 125g)
  • Whole raw Chioggia beetroots (about 125g)
  • 100g peas
  • About 10 strawberries
  • A handful of shiso (perilla) or coriander

Method

For the beetroot hummus:
Cut the cooked beetroots into cubes and blend it with the hummus.
Season with fine salt.

For the strawberry vinaigrette:
Mix together the strawberry coulis, vinegar and oil.

For the beetroot salad:
Thinly slice one raw beetroot using a mandolin and place the slices in ice water.
In a 180°C oven, bake the remaining whole beetroots on a bed of coarse salt for 75 minutes.
Use a skewer to test for doneness.
Peel the beetroots and cut them into chunks.
Blanch the peas by boiling them briefly in a large quantity of salted water, and then prevent them from cooking further by plunging them in an ice bath. This ensures that the peas retain their colour.

For the assembly:
Cut the strawberries into quarters. Season the cubed beetroots and blanched peas with a drizzle of olive oil, a pinch of fleur de sel and some freshly ground pepper.
Place a circle mould in the middle of a plate and spread the hummus inside the round. Arrange the vegetables and strawberries on top of the hummus.
Add the thinly sliced beetroots and a few leaves of shiso or coriander.
Season everything with the strawberry vinaigrette.

Chef’s tip

If you wish to keep the strawberry vinaigrette in the refrigerator, remember to take it out a half hour before using so the olive oil can return to room temperature.

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(*) Average meal price calculated on the basis of starter and main course or main course and dessert, excluding drinks, menu and promotional offers. The average price is an estimate only, calculated according to the prices provided by the restaurant. Depending on the country, the average price may or may not include all taxes.