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Recipes, Winter

Beetroot Salad – Mutaro Balde

1 Red beetroot

1 Yellow beetroot

1 Orange beetroot

250gr Sea salt

100gr Orange carrots

50gr Butter

200gr Water

15gr Cream

Pinch Salt

Pinch Black Pepper

Chopped chives

50gr Olive oil

25gr Lemon juice


Salt the beetroot and roast in a foil-covered tray at 160 degrees Celsius until tender. Peel the carrots and cook with water and butter, then add the cream and cook for a further 15 minutes. Blend. Peel and cut the beetroot into attractive shapes, season and dress.


The perfect wine:

Evolving naturally, with colours ranging from strawberry to salmon pink, the Laurent Perrier Cuvee Rosé is frank, with a range of berries like strawberry, blackberry, blackcurrant and raspberry on the nose. Freshness is a pronounced sensation, with fruit dominating the palate, resulting in a full-bodied, pleasurable wine to match with Chef Mutaro Balde’s beetroot salad.