Recipes

Beetroot Salad with Pickled Shallots and Osetra Imperial Caviar

CategoryDifficultyIntermediateNumber of people4Prep Time15 minsCook Time15 mins
Ingredients
 50 g Osetra Imperial caviar
 4 cooked beetroots
 Olive oil
 Sherry vinegar
 Salt and pepper
 2 shallots, finely chopped
 20 g Sherry vinegar
 6 g sugar
 2 g Salt
 60 g water
 100 g skimmed quark
 Lemon zest
 Dill
 Optional: Buckwheat granola
Preparation
1

Bring the sherry vinegar, salt, sugar and water with the shallots to the boil and leave to cool. Peel the beetroots and slice. Cut them out for a more attractive appearance. Season the beetroot slices with olive oil, sherry vinegar, salt and pepper and arrange neatly.

Mix the skimmed quark with the lemon zest and place with a piping bag on the beetroots. Garnish with dill, pickled shallots and Osetra Imperial caviar, and optionally with buckwheat granola.

Oliver Oberlin

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