An elegant Starter
What better way to start a nice long dinner than a dish that is light, colourful, surprising and refreshing? A Consommé of Yellow Tomatoes for instance? Or Scallops with Winter Truffle? Or would you prefer a salad made with Bietola da orto tonda di Chioggia? Sounds exotic, but actually it’s a salad made with Chioggia beet: a delicious beet with deep pink and white spirals. It originates from Italy or, to be more precise, from the coastal town of Chioggia, not far from Venice. When cooking the beet its colours fade, creating an even more enticing dish.
Another forgotten vegetable that is worth remembering when you do your Christmas shopping.
The dressing comes with firm acidity, balanced by the sweetness of the beet and the spring onion. Wine pairing is a not straightforward because of this combination. Our suggestion would be a Sauvignon Blanc. We enjoyed a glass of Domaine La Tour Beaumont Haut-Poitou Sauvignon Blanc 2019. It has clear fruity and citrus notes and it is well balanced with a good combination of freshness and roundness.
What You Need
- One Chioggia Beet
- Excellent Olive Oil
- White Wine Vinegar
- Spring Onion (or Scallion)
- White Pepper
What You Do
The day before wash the beetroot and wrap in aluminium foil. Leave in the oven on 180° Celsius or 355° Fahrenheit for 60+ minutes. Cool and store in the refrigerator.
The next day peel the beet and use a vegetable slicer (or mandoline) to make ridges. This will not only make the dish look more inviting, it will also enhance the taste given there is more coated surface and more air when chewing it. Make a simply, relatively acidic dressing with olive oil and vinegar. Thinly slice the spring onion; best to use the green part only. Test a small slice of beet with the dressing and adjust when necessary. Perhaps some fresh white pepper? If you’re happy with the combination, toss the slices with the dressing making sure everything is nicely coated. Plate up and sprinkle the sliced spring onion on top of it.