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Rosé Gourmet Recipe of the Month #1 from Chef Malte Huebner

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Beetroot, Passion Fruit, Yogurt, Tarragon and Salted Almonds

Beetroot fits perfectly into the colder part of the year with its earthy flavor and beautiful red color. Here's a delicious recipe including a Rosé Pairing for you to cook and eat at home! Enjoy :-)

Ingredients:

Beetroot:

3 pieces of fist-sized beetroots

Caraway Seed

Sea-Salt Fresh Thyme

Olive Oil

Yogurt:

250g Greek Yogurt (10% fat)

1 Lime

1 toe of young Garlic

Honey

Salt

Cayenne Pepper

Passion Fruit:

4 pcs of Passion Fruits

100ml freshly squeezed Orange Juice

Sugar 

Toppings:

Fresh plucked Tarragon Tips

Chopped salted Almonds unpeeled

Lamb's Lettuce

 

Preparation:

Yogurt:

  • Mix in a bowl the the yoghurt, lime zest, juice from half a lime and finely chopped garlic until smooth.
  • Season with honey, salt and cayenne pepper.
  • The yoghurt should taste fresh, sweet and fruity! 

Passion Fruit:

  • Cut the passion fruit in half and scrape the flesh on to a piece of baking paper.
  • Sprinkle evenly with 4 tablespoons of sugar.
  • Place in oven that has been preheated to 160 degrees Celsius.
  • Cook until a light browning caramelization has begun and there is hardly any liquid left.
  • Caramelize 1 tbsp of sugar in your small saucepan and deglaze with the freshly squeezed orange juice.
  • Add the caramelized passion fruit and simmer over low heat until a creamy consistency is obtained. Mash it shortly with a hand blender. Pro Tip: If it's too thick just add a little juice J 

Beetroot:

  • Thoroughly wash the beetroot with cold water.
  • Cut 3 large pieces of aluminum foil.
  • Place the Beet Roots one by one in the middle of the aluminum foil.
  • Put one tablespoon of olive oil, one teaspoon of sea salt, 2-3 sprigs of fresh thyme and a pinch of cumin over the beet and wrap it well into the aluminum foil.
  • Cook in the oven at 160 degrees for about 1.5 hours. Pro Tip: Check with a knife if the beetroot is cooked. She should feel like a ready-cooked potato. Let the cooked beet cool briefly and remove from the foil. Peel and cut into 3x3 cm cubes.

Serving: 

  • Put lukewarm beetroot in the middle of a plate or a bowl.
  • Add 1-2 tablespoons of yoghurt to the beetroot, then add the passion fruit jam to the pastry cube.
  • Add the lamb's lettuce between the cubes.
  • Sprinkle some extra high quality olive oil over it.
  • At the end, sprinkle the tarragon tops and chopped salt almonds random over it.

A nice crispy pikeperch, crispy pork belly, feta cheese or a nice ham would be a great fit to accompany the dish.

For the Rosé Pairing we recommend the Mirabeau Classic Rosé. Because of its high Syrah percentage this wine is great to drink with earthy flavors like the beet root and gives a great balance with its fruity acidity. 

Copyright: Club Lavender GmbH & Malte Hübner

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