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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 ©







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  1. Priya SureshMay 28, 2012 at 9:19 PM

    Super cute and attractive..

    ReplyDelete
  2. RitaMay 30, 2012 at 8:11 PM

    Very nice idea, Alessandra.

    ReplyDelete
  3. The InTolerant Chef ™May 31, 2012 at 10:00 PM

    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!

    ReplyDelete
  4. Gloria BakerJune 4, 2012 at 3:37 AM

    I love these, and I love beetroot!!

    ReplyDelete

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