Rocket & Beetroot - International Recipe from AnnaMaya, Andaz Delhi: Hyattrestaurant.com

Rocket & Beetroot

Cured Beetroot With Rocket, Goat Cheese, Candied Walnuts And Balsamic Dressing

  • 2 Servings
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Ingredients

Method

  • Step 1

    Boil The Beetroot In Water Add Sugar. Add Enough Water To Just Cover The Beetroot In The Pot. You May Have To Add More Water Or Juice Later If The Liquid Evaporates Before The Beetroot Is Cooked. Cook Beetroot Until It Is Soft To The Feel When You Poke It With A Fork. Also Make Sure That Most Of The Liquid Is Evaporated By This Time. The Cooking Time For The Beetroot Is About 20 Minutes. While Cooking The Beetroot, Heat Up A Frying Pan Over A Low Heat, Add Sugar To Caramelizs And Add Walnuts. Dry Roast Them For 5 Minutes. Watch Them Closely And Stir As Needed So They Don’t Burn. Remove Aside Onece Done. Cut The Orange Into Segments By First Peeling It And Then Cutting It Into The Segments. Make The Balsamic Dressing To Taste. For Assembly : Mix Micro Green And Rocket Together With Balsamic Dressing. And Place On Left Corn Side Like Half Moon. Garnish With Small Cube Of Beetroot, Goat Cheese Crumble, Orange Segment, Melon Seeds, Candied Walnuts.

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AnnaMaya

Annamaya Foodhall – A Modern Food Hall At Andaz Delhi Inspired By The Colours And Flavours Of The World.

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