Heirloom beetroot with cultured cream and palm heart

Name: Heirloom beetroot with cultured cream and palm heart
Ingredients: 20 red baby beetroots; 20 golden baby beetroots; 37 palm heart; 40g target beetroot (for shaving); 50g whole radish (for shaving); 20g salt flakes; Dressing; 10 ml beetroot vinegar; 30ml extra virgin olive oil; Smoked beetroot puree; 100g whole beetroots; 50g wood chips; 5ml beetroot vinegar; 17ml olive oil; Salt to taste; Cultured cream; 75ml single cream; 125g buffalo yoghurt; 60gsour cream; 60gcrème fraiche; 2.5ml lemon juice

www.four-magazine.com

Executive Chef at Relais & Châteaux restaurant Qualia gives you a recipe for heirloom beetroot, cultured cream, palm heart, smoked beetroot puree...

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View full recipe on www.four-magazine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.

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