Magna Carta recipes

Rainbow beet

Category: Cold starter

Preparation time: 30 minutes & execution time: 10 minutes

Ingredients for 4 portions:

  1. 500 gr. Colorful beetroot
  2. 40 gr. Red fruits crumble
  3. 40 gr. Beetroot-sesame crumble
  4. 20 gr. Black garlic flakes
  5. 100 ml Walnut oil
  6. 120 gr. Walnut pesto
  7. 45 ml Raspberry vinegar
  8. 30 gr. Honey
  9. 2 gr. Szechuan pepper
  10. 10 gr. Crispy quinoa
  11. 200 gr. Goat milk
  12. 150 gr. Goat cheese Chèvre
  13. 80 gr. Proespuma
  14. Salt, pepper


  1. Bake the beetroot in the oven in 200 degrees, until they get soft (according to their size).
  2. Peel them off and cut them in a mandolin slicer.
  3. Add in a bowl the walnut oil, the raspberry vinegar, honey and the Szechuan pepper. Use a hand blender to mix them until the dressing becomes homogenous.
  4. Add in a pot the milk, the cheese and warm them up.
  5. Use a hand blender to melt the cheese, add the proespuma and beat again the mixture.
  6. Use a thin sieve for the mixture and put it in chiffon.
  7.  Serve the beetroot in a dish with circular direction, in which, each circle has a different color.
  8. Add salt and pepper.
  9. Add the raspberry dressing and the goat cheese foam.
  10. Finish the dish, by adding the black garlic flakes, the red fruits crumble, the crispy quinoa and the crumble beetroot-sesame.

Special credits to Dipnoceramics & CONCEPT companies for their kind contribution of the equipment.

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