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My recipe

Beetroot and shrimps salad

There was a new hotel “Abama resort” recently opened, not far from my house. It is a 5 stars hotel with a luxurious spa, golf field and outstanding restaurant. The restaurant is run by a very famous chef- Martin Berasategui , who holds 3 Michelin stars. Today I will share with you one of his recipe. Though I do respect the chef immensely, I could not but adjusted the recipe a bit according to my taste.

Beetroot and shrimps salad

  • 4 raw beetroots (4 cooked ones)
  • 16 large raw shrimps
  • 1 orange, juice only
  • 1 lemon, juice only (60-70 ml passion fruit juice)
  • 3 tbsp olive oil (vegetable oil)
  • 4 spring onions (white part)
  • Salt, black pepper, dill
  • Wrap each beetroot into the foil and bake at 220C for 34 min
  • Peel the beetroot and cool down a bit
  • For the dressing whisk together the passion fruit juice, orange juice and oil
  • Dice the beetroots and pour over the 3/4 of the dressing, add salt and pepper. Stir well and leave in the fridge for 30 min
  • In a saucepan combine 1 l of water, 1 tbsp salt, 1 tbsp sugar and bay leaf. Bring to the boil
  • Add the shrimps and cook them for 1 min
  • Remove the shrimps from the cooking water, refresh under the cold water and peel.
  • In the serving dishes arrange the beetroot, top with the spring onions, shrimps, drizzle with the rest of the dressing and sprinkle with the dill.

I don’t like baked beetroot, so I cooked mine. In the original recipe the beetroot is not left to marinate in the fridge, but simply cut and mixed with the dressing. I realized that the warm beetroot, if left to sit in the dressing, gets more flavour.