Discover this surprising, colorful beetroot salad featuring sweet beets, crisp apple, succulent shrimp, and a rich homemade aioli—a delightful balance of flavors.
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 shrimp
• 2 sprigs of mint
• Cress and edible flowers, for garnish
Instructions
Peel and crush the garlic cloves into a bowl. Add the egg yolk and mustard, then whisk until pale and creamy. Gradually drizzle in the sunflower oil while whisking vigorously until the aioli thickens to your liking. Season with a squeeze of lemon juice and a pinch of salt. For the dressing, whisk the remaining lemon juice with rapeseed oil, salt, and a touch of sugar.
Peel the beets and slice them into wafer-thin pieces. Core the apple and slice it horizontally into thin rounds. Toss the beetroot and apple slices with the dressing and let marinate for 10 minutes. Rinse the celery and cut into thin 7-8 cm strips. Pat the shrimp dry.
Artfully arrange the marinated beets, apple, celery, and shrimp on plates. Garnish with mint leaves, cress, and edible flowers. Serve the aioli on the side.
Text: Loes van de Mosselaar | Recipe and image: www.stockfood.nl
