Little pearls on Beet Bed

Truly a treat for the senses with the crunchy pomengranate pearls bathed in flirty notes of orange, honey and basil and resting elegantly on a bed of grilled beet.

INGREDIENTS



Pomengranate Seeds                                                               1Bowl

Beetroot whole                                                                           1no.

Freshly Squeezed Orange Juice with cells                          1/2 cup

Honey                                                                                         1T

Hazelnuts                                                                                    10-12no.

Sugar                                                                                         1T

Red Skin Apples (Diced)                                                        1Bowl

Salt                                                                                             To Taste

Cracked Peppercorns                                                             1t

Basil Leaves                                                                            4-5 no.

Extra Virgin Olive Oil                                                             1T


DIRECTIONS


1. Wrap the whole beet in aluminium foil and place it in the wire rack of an oven preheated to 250 degree celsius for 10 minutes.

2. Mix together the freshly squeezed orange juice, honey,Salt, cracked pepper and extra virgin olive oil; briskly with a fork

3. Place hazelnuts and sugar in a heavy bottomed pan over high flame with constant stirring to avoid burning. Heat till the sugar melts, turns golden and coats the hazelnuts.

4. Mix together Pomengranate seeds and apple dices and pour over the above dressing.

5. Cover and rest it in the rfrigerator for 10-15 minutes

6. Cut thin slices of the roasted beet and plece in a shallow tray.

7. Place the above mixture over the beetroots in the shape of small moutain.

8. Add caramelized hazelnuts and garnidh with a Basil Spring.