Beetroot sashimi with corn salad and honey-mustard dressing
4 servings
5 minutes
Beet sashimi with corn salad and honey-mustard dressing is an exquisite gastronomic experiment inspired by the Japanese tradition of serving raw fish. This dish combines the tender sweetness of boiled beets, the spiciness of grainy mustard, and deep honey notes. Pine nuts add a light crunch, while corn salad brings freshness and airiness. The vibrant palette of flavors unfolds thanks to a harmonious olive oil-based dressing. This dish is perfect for a light dinner or as an exquisite appetizer, impressing with its uniqueness and elegance. The ideal combination of Japanese aesthetics and European ingredients makes it a true culinary masterpiece.
1
Slice the boiled beetroot into thin slices, like fish for sashimi.
- Beetroot: 200 g
2
Mix oil, mustard, and honey in a glass without crushing the mustard seeds. Add a pinch of salt and pepper, and mix again.
- Olive oil: 20 ml
- Wholegrain mustard: 20 g
- Buckwheat honey: 50 g
- Salt: to taste
- Ground black pepper: to taste
3
Place a mound of corn salad on a large plate. Scatter beet slices on top, sprinkle with pine nuts, drizzle with sauce, and casually mix everything with large salad spoons.
- Lamb's lettuce (mache): 100 g
- Beetroot: 200 g
- Pine nuts: 20 g
