One of my most loved starters: Marinated beetroot paper dumplings, caramelized red onion, strawberries, ginger gel, basil oil.
3 large beetroot, cut in thin slices using vegetable sheet cutter
Lay slices on your cutting board, trim the sides and shape in equal squares.
50 ml white balsamic vinegar
15 g tamari , mushroom sauce or coconut aminos
3 g salt
Mix everything in a large bowl. Place sheeted beets in the marination mixture for about 30 minutes. Keep marination water to use in filling mixture.
3 red onions finely chopped
30 g coconut sugar
20 ml olive oil
Rest of marination juice from the beetroots
Chop onions and fry in the pan with the rest of marination juice. Add some coconut sugar and olive oil, cook constantly stirring on medium heat until soften and nicely caramelized, absorbed all water content. Let it cool.
• Ginger gel:
100 ml balsamic white vinegar
30 g ginger syrup
30 ml maple syrup
30 g pear juice
3 g agar powder
2 g salt
Mix everything in a small pan, bring to boil for 1 minute. Pour in a bowl, let it cool completely. Then transfer to blender, blend until smooth gel. Transfer to a piping bag, set aside.
• Basil oil
30 g fresh basil
140 ml olive oil
Blend everything in a blender at 65 C, pass through a sieve.
300g halved strawberries
30g baby basil leaves
Drop some caramelized onion in the middle of marinated beetroot squars, fold in triangle. Arrange on the plate. Then drop some halved strawberries. Pipe ginger gel on the each edge of beet papers. Drop some baby basil leaves and flowers on the ginger gel dots. Squeeze some basil oil in round shape covering the edges of beet papers on the plate. Serve at room temperature✨