- Beetroot X 3
- Pickling
- Mirin 200ml
- Rice vinegar 200ml
- Water 400ml
- Sugar 300g
- Star anise 5 pieces
- Mustard seed 2tbsp
- Burrata
- Burrata 600g
- Olive oil 2tbsp
- Cracked black pepper 10 turns
- Truffle oil 2tbsp
- Honey 2tbsp
- Pinenut crumble
- Flour 400g
- Sugar 80g
- Butter 200g
- Sea salt 5g to taste
- Pinenuts 250g
- Beetroot puree
- Beetroot trimming 500g
- Sugar 200g
- Wine ?
- Vinegar ?
- Water 200ml
- Beetroot dressing
- Beetroot 200g
- Sherry vinegar 100ml
- Lemon juice 2 tsp
Marinated beetroot salad, honeycomb burrata, pinenut crumble
Jason Atherton
9th July 2013
Marinated beetroot salad, honeycomb burrata, pinenut crumble
Marinated beetroot salad, honeycomb burrata, pinenut crumbleFrom Andrew Walsh, head chef at Esquina, Jason Atherton’s tapas bar in Singapore
Ingredients
Method
Beetroot
Place beetroot on slicer and cut into discs
Warm pickling liquid over and leave to marinade
Pickling
Mix the above and set aside
Burrata
Blitz with truffle oil, honey, black pepper then chill burrata mix
Pinenut crumble
Cream butter and sugar
Fold in flour, add salt and bake at 160C for 20 minutes
Increase to 180C until brown and cool
Toast pinenuts
Chop them into pieces then add to crumble and mix well
Beetroot puree
Boil beetroot trimming with sugar, water, wine, vinegar until tender
Blitz it until smooth
Beetroot dressing
Reduce to syrup and whisk in olive oil
Finish with lemon juice to taste
Assemble marinated beetroot salad, honeycomb burrata and pinenut crumble together
