A surprising and colorful combination with a sweet twist from the beets.
Starter, for 4 people
Preparation time 30 minutes
Ingredients
• 4 garlic cloves
• 1 egg yolk
• 1 tsp Dijon mustard
• juice of 1 lemon
• 100-125 ml sunflower oil
• 2-3 tbsp rapeseed oil
• 200 g red (chioggia) beets
• 1 green apple
• 2 celery stalks
• 200 g North Sea shrimps
• 2 sprigs of mint
• cress and edible flowers, for garnish
Get started
Peel the garlic and squeeze the cloves into a bowl. Add the egg yolk and mustard to the garlic. Beat the sauce until it becomes a pale creamy mass. Pour the sunflower oil drop by drop into the sauce and beat well – add the oil until the sauce is the right consistency. Season the garlic mayonnaise with some lemon juice and a pinch of salt. Stir the rest of the lemon juice with the rapeseed oil, some salt and sugar into a dressing.
Peel the beets and slice or slice them into wafer-thin slices. Wash the apple and remove the core. Also slice or slice the apple horizontally into wafer-thin slices. Drizzle the beetroot and apple slices with the dressing and let marinate for 10 minutes. Rinse the celery and cut into thin strips of 7-8 cm. Pat the shrimp dry.
Arrange the beetroot, apple, celery and shrimp on the plates. Garnish with mint leaves, cress and flowers. Serve the aioli separately.
Text:Loes van de Mosselaar | Recipe and image:www.stockfood.nl
