About the dish
Dressed beetroot wedges on lemon & herb aioli with julienne pear, pistachio & pickled shallots, topped with panisse croutons.
MEP
Knife and Fork
Ingredients
6 wedges Beetroot wedges DK 120g total
5ml Côte vinaigrette DK
40g Lemon and herb aioli DK
5ml Herb oil DK
6g Pistachio Dukkah DK
5g Pickled shallots DK
5 pieces Panisse croûtes (40g total)
10g Pear julienne
1 pinch Parsley – chiffonade
Video
Recommendations
DRINKS
Beetroots have an earthy, sweet flavour, which would resonate well with Malbec's liquorice and damson flavours. Our new Orange wine Le Son de la Terre would also work well, with its subtle ginger and fennel spice aromas complimenting the delicate spice of the dukka. For a non-alc option, a berry & mint soda will bring sweet berry to compliment the pear, and fresh mint to resonate with the lemon and herb aioli.
SIDES
Some bread to mop up any remaining lemon and herb aioli will be amazing. The garlic flavours of a fougasse work great with the flavours of beetroot in the dish.
Pistachios & beetroot have become a popular dish in Provence for a perfect hearty salad to see through the winter months. Beetroots are grown throughout summer traditionally harvested in Autumn when they’re at their earthy best.
