Sweet and Sour Vegetable Salad Recipe - Great Italian Chefs

Ingredients

• 500g of apple vinegar
• 200g of water
• 1 red beetroot, peeled and thinly sliced
• 1 Chioggia beetroot, peeled and thinly sliced
• 300g of white wine vinegar
• 200g of sugar
• 400g of water
• 20g of marigold flowers, dried
• 8 baby heritage carrots, 4 yellow and 4 purple, peeled and tops reserved for garnish
• 100g of amaranth grain
• 1.5l vegetable oil, for frying
• salt
• 1l milk
• 5 drops of liquid rennet
• 1g of lactic acid
• 500ml of pumpkin seed oil
• 5g of glice
• 1 baby courgette, sliced
• 1 bunch of French breakfast radish, about 4 radishes, sliced
• 1 small celeriac, thinly sliced
• 4 radish seeds, pods kept whole
• apple blossom, to garnish