{"id":9170,"date":"2016-06-02T13:34:26","date_gmt":"2016-06-02T11:34:26","guid":{"rendered":"https:\/\/www.annaps.com\/de\/?page_id=9170"},"modified":"2017-03-07T13:40:43","modified_gmt":"2017-03-07T12:40:43","slug":"fine-dining-beetroot-beetroot-beetroot","status":"publish","type":"page","link":"https:\/\/annaps.com\/de\/fine-dining-beetroot-beetroot-beetroot\/","title":{"rendered":"Fine dining: beetroot, beetroot &#038; beetroot"},"content":{"rendered":"<p><a href=\"https:\/\/annaps.com\/wordpress\/content\/uploads\/2016\/06\/rodbeta.jpg\" rel=\"attachment wp-att-9160\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-9160 size-full\" src=\"https:\/\/annaps.com\/wordpress\/content\/uploads\/2016\/06\/rodbeta.jpg\" alt=\"rodbeta\" width=\"960\" height=\"960\" srcset=\"https:\/\/annaps.com\/content\/uploads\/2016\/06\/rodbeta.jpg 960w, https:\/\/annaps.com\/content\/uploads\/2016\/06\/rodbeta-150x150.jpg 150w, https:\/\/annaps.com\/content\/uploads\/2016\/06\/rodbeta-300x300.jpg 300w, https:\/\/annaps.com\/content\/uploads\/2016\/06\/rodbeta-768x768.jpg 768w, https:\/\/annaps.com\/content\/uploads\/2016\/06\/rodbeta-200x200.jpg 200w, https:\/\/annaps.com\/content\/uploads\/2016\/06\/rodbeta-870x870.jpg 870w, https:\/\/annaps.com\/content\/uploads\/2016\/06\/rodbeta-455x455.jpg 455w, https:\/\/annaps.com\/content\/uploads\/2016\/06\/rodbeta-100x100.jpg 100w, https:\/\/annaps.com\/content\/uploads\/2016\/06\/rodbeta-55x55.jpg 55w, https:\/\/annaps.com\/content\/uploads\/2016\/06\/rodbeta-180x180.jpg 180w, https:\/\/annaps.com\/content\/uploads\/2016\/06\/rodbeta-600x600.jpg 600w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/a><\/p>\n<p><em>As a former fine dining chef, sometimes I want to put that special final touch into my dishes. This one may look difficult but actually isn\u2019t. Trust me, you will impress your guests big time!\u00a0This was one of five dishes that I served av my Diabetics Dinner at my home one and a half month ago.\u00a0<\/em><\/p>\n<p><strong>4 people\u00a0<\/strong><\/p>\n<p><strong>Beetroot \u201dsteak tartare\u201d\u00a0<\/strong><\/p>\n<p>500 grams beetroot<\/p>\n<p><em>Boil the beetroots gently in salted water for approximately 45 minutes, depending on size. Beetroots are finished when medium-soft in the middle. You can use a small pairing knife to check if unsure. Let cool down and then peel the beetroot. Mince in a mincing machine. If you don\u00b4t have one, coarsely chop with a knife.\u00a0<\/em><\/p>\n<p><strong>Raw spiralized beetroot\u00a0<\/strong><\/p>\n<p>2 raw beetroots<\/p>\n<p><em>Peel the raw beetroots, then make them into spirals using a spiralizer.\u00a0<\/em><\/p>\n<p><strong>Beetroot mayonnaise\u00a0<\/strong><\/p>\n<p>3 eggyolks<\/p>\n<p>1 cooked beetroot (use some from the minced ones)<\/p>\n<p>1 teaspoon dijon mustard<\/p>\n<p>1 teaspoon white wine vinegar<\/p>\n<p>3 deciliter rapeseed oil<\/p>\n<p>salt<\/p>\n<p><em>Put eggyolks, beetroot, mustard and vinegar into a a food processor. Mix on medium to high speed and carefully pour in the oil. Season with salt.<\/em><\/p>\n<p><strong>Baked onions\u00a0<\/strong><\/p>\n<p>4 small onions<\/p>\n<p>rapsolja<\/p>\n<p>sea salt<\/p>\n<p><em>Peel onions and cut them in half, from the root to the tip. Rub with rapeseed oil and sea salt and bake for 10 minutes, 150\u00b0C\/302\u00b0F. Let cool down and \u201dpeel\u201d them down, layer by layer.\u00a0<\/em><\/p>\n<p>For serving you also need some garden cress.<\/p>\n<p><strong>Arranging the dish\u00a0<\/strong><\/p>\n<p>Arrange the mayonnaise a little careless in the bottom of a round plate. Top the mayonnaise with minced beetroot and place the spiralized beetroot on top, preferably with a little height. Place the baked onion around and top with a handful of fresh cut garden cress.<\/p>\n<p><strong>Peter Olsson, \u201dChefabetic\u201d\u00a0<\/strong><\/p>\n<p>Recipe published 2nd of June 2016.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>As a former fine dining chef, sometimes I want to put that special final touch into my dishes. This one may look difficult but actually isn\u2019t. Trust me, you will impress your guests big time!\u00a0This was one of five dishes that I served av my Diabetics Dinner at my home one and a half month [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"parent":0,"menu_order":15,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-9170","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Fine dining: beetroot, beetroot &amp; beetroot - AnnaPS<\/title>\n<meta name=\"description\" content=\"AnnaPS makes clothes with integrated pockets to carry your diabetes devices such as insulin pump, pen and glucose meter. 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