Beetroot Salad Recipe

Serves 4

• 2 Tablespoons of 50 year-old balsamic vinegar
• 1 Tablespoon of leatherwood honey
• 1 shallot
• Olive oil
• Bayleaf
• Cracked pepper
• Red wine vinegar
• Rock salt
• 2 large beetroots

Procedure

1. Cook the beetroot in water with the bayleaf, red wine vinegar, rock salt and cracked black pepper.

2. Set aside to cool down.

3. Peel and slice the beetroot, marinate overnight with olive oil, diced shallot, honey and balsamic vinegar.

4. Served at Absynthe Restaurant with fetta cheese and confit tomato.

Recommended wine – Any wine from the Loire Valley