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Beet Chip with Vadouvan Cream

BY DOMINIQUE CRENN - Beets are one of the most versatile vegetables in the chef’s garden, and this dish celebrates that quality deliciously. Enjoy beets transformed into a crispy beetroot chip topped with salt-roasted beets dressed in vinaigrette with Vadouvan cream.

How to prepare

SERVE COLD

STEPS

  • Carefully cut off a small edge of the vadouvan cream piping bag and pipe a small dot in the middle of the plate.
  • Gently take the beet chip out of its container and place it on top of the vadouvan cream (with the open side upwards).
  • Mix the beetroot salad in its container with a spoon. Carefully place it on top of the beet chip.
  • Squeeze 9 dots of the vadouvan cream on top of the beetroot saladand garnish with shiso cress.
  • COMPONENTS:

    Vadouvan cream, beetroot chip, beetroot salad, shiso cress.

    NECESSARY EQUIPMENT:

    Teaspoon, scissors.

    PLATE SUGGESTION:

    Small flat plate.

    PREPARATION TIME:

    5 minutes.

    Allergens

    Sulphite, mustard, peanuts, milk. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

    Good to know

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

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