Red beetroot | hazelnut | dressing beetroot-red wine vinegar

4 persons | Vegetables, Shichirin | Vegetarian | Side dish

Prep time

• Light a medium amount of Binchotan, fully open the sliders of the Shichirin and let it get to temperature well. When the Shichirin is up to temperature, place the grill. 

Preparation

• Start cooking the beetroot in the peel until al dente. Let them cool, remove the peel and cut into slices about 1.5cm thick. 
   
• In a sieve, toast the hazelnuts over the hot Binchotan until they start to colour, then cut them small with a sturdy knife or the YAKINIKU axe. 
   
• Grill the beetroot slices on the grill over 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 slices with the toasted hazelnuts and fresh garden herbs and spoon the dressing on top.

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