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Red beetroot/hazelnut/dressing beetroot-red wine vinegar

4 persons | Vegetables | Vegetarian | Side dish


Cook the beetroot in its skin until it is al dente. Allow them to cool, remove the skin and cut into slices about 1.5 cm thick. 

Toast the hazelnuts in a sieve over the hot Binchotan until they begin to colour, then cut them into pieces with a sturdy knife.

Grill the beet slices on the grill above the Binchotan until they get a nice crust.

For the dressing, mix the beetroot juice with the wine vinegar and add a few drops of olive oil.

Serve the beetroot with the roasted hazelnuts and fresh garden herbs and spoon the dressing over.

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  • 400 grams red beetroot
  • 100 grams of peeled hazelnut
  • 50 ml red wine vinegar
  • 100 ml juice of beetroot
  • 20 ml white wine vinegar
  • olive oil 
  • mixed garden herbs
  • Remolacha roja/avellana/revestido de remolacha-vinagre de vino tinto


  • Shichirin
  • Binchotan

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