Ode to the beetroot

Name: Ode to the beetroot
Ingredients: 1 units.items vegetable pâté beetroot apple; 1 units.items large butterfly silicone mat; 180 g Beet juice; 30 g sunflower oil; 4 g salt; 15 g Powdered sugar; drops of Tabasco sauce; 150 g Sifted flour; 1 units.bunch bunch of tarragon; 125 g Baby spinach; 1 l Neutral oil; 45 g Yogurt; 40 g Egg white; slices of blue skin radish; Sushi vinegar; Beet juice; Smoked beets; Butter; Bussing mini brioches; Olive oil; beetroot powder

Ode to the beet consists of, among other things, beet pâté, smoked beets, beet toast, and a beet butterfly.

With this vegetable pâté based on beetroot, apple, and raisins, you create a stylish & tasty vegetarian dish. We combine the terrine with a tarragon cream, smoked beets, and a beet butterfly.

Ingredients

1units.itemsvegetable pâté beetroot apple

1units.itemslarge butterfly silicone mat

180gBeet juice

30gsunflower oil

4gsalt

15gPowdered sugar

drops of Tabasco sauce

150gSifted flour

1units.bunchbunch of tarragon

125gBaby spinach

1lNeutral oil

45gYogurt

40gEgg white

slices of blue skin radish

Sushi vinegar

Beet juice

Smoked beets

Butter

Bussing mini brioches

Olive oil

beetroot powder

Preparation

Slice the beet pâté and cut out creative shapes as desired with round cutters.
Blend the leftovers until smooth in a food processor and use as tapenade.

Mix everything with a whisk to make a batter.
Spread the batter in the butterfly mold and bake at 170°C for about 8 minutes.

Blend the tarragon, baby spinach, and oil in a thermoblender and run for 4 minutes at 75°C. No thermoblender? First blanch the herbs and blend in a food processor with the oil.
Strain through a coffee filter to obtain a green oil.
Season with salt.
Mix the egg white and yogurt using an immersion blender.
While blending, add about 180 grams of green oil until it reaches mayonnaise thickness.