in Recipes

Raw beetroot with a twist

updated

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Ingredients for 4 servings:

  • 2 m.-large beetroot
  • 1 grapefruit(s), pink
  • 1 small banana(s)
  • 1 cup sour cream
  • e.g. hazelnuts or walnuts, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a little vitamin bomb for the winter time

Peel the beetroot and grate it into a bowl using the coarse side of a grater. Segment the grapefruit and add it into chunks. Peel the banana and add it into slices. Thicken with sour cream. For a richer texture, use sour cream or crème fraîche; for a leaner dish, use curdled milk. I’ve also refined this raw dish with a few chopped walnuts or hazelnuts. Serve with some fresh bread, including nut bread, baguette, or flatbread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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