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Food and wine pairings
The Springtime Table
Marinated colourful beetroot and white turnip
For 4 people
COOKING TIME
90 min
CLASSIC WINE PAIRING
This dish pairs well with a "feel-good" wine! Bordeaux blanc is inviting, fresh and super appetizing. Try one with a higher proportion of Sémillon for a fuller taste.
ORIGINAL WINE PAIRING
They not only look fantastic together but also taste fantastic. Bordeaux rosé is a fragrant and elegant accompaniment to these springlike, light and earthy aromas.
INGREDIENTS
200 g each of beetroot, yellow beet and Chioggia beet
200 g of white turnip
1 bunch of radishes
200 ml of white wine vinegar
4 teaspoons of olive oil
4 teaspoons of sugar
½ a tablespoon of fennel seeds
1 bunch of dill
50 g of pistachio nuts
Salt, pepper
Instructions
Preheat the oven to 200°C (top and bottom heat). Mix the olive oil with the white wine vinegar, sugar, fennel seeds and a nice pinch of salt. Scrub the white turnip and beet, except the Chioggia beet, and cut into eighths. Put each variety into a small bowl and pour over half the marinade. Mix the vegetables with the marinade and then place on a baking tray covered with baking paper.
Sprinkle with salt and cover with aluminum foil. Bake in a pre-heated oven for approximately 15 minutes until the beet is soft but still has a bite. Remove from the oven and allow to cool slightly. Mix with the rest of the marinade and allow to soak for approximately 1 hour. Wash the radishes and Chioggia beet, then slice thinly. Arrange the beet, turnip and radishes onto plates. Season, decorate with chopped dill and chopped pistachios. Serve.
DENISE SCHUSTER
Denise’s cooking is diverse, light and modern. As a food stylist and food photographer, her recipes are a feast for the eyes as well as the palate. On her blog, she enjoys sharing her passion for creative cooking with her readers.
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