Daikon and red beetroot







A daikon is quite a lot to go through, really. Initially I got one to grate a bit for a tempura sauce, then I made this salad, then I used it here... and I still had half left. So today I decided to eat more in salad, with red beetroot. I used a Japanese plum flower cutter, and a small heart cutter. I just added a drop of olive oil and salt before serving. Sill have lots of daikon left, maybe I could make Chiarina-ina rawvioli (the cutting with a biscuit cutter is the same, in fact when I saw it today I thought, modestly, two great minds think alike :-D), or maybe I can cook the rest in a Japanese broth... any ideas?


Photos and Recipes by Alessandra Zecchini ©







Comments

  1. Super cute and attractive..

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  2. Very nice idea, Alessandra.

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  3. Oh my, these are so very cute indeed! They would be lovely poached in a clear broth if the beetroot doesn't bleed colour. They would be nice very thinly sliced with sushi rice and some raw salmon sandwiched between as well. Yummo!

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  4. I love these, and I love beetroot!!

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