Leeks Beets

Ingredients

• 2 bunches small leeks
• 1 cooked beet
• 15 cl 4 oil mixture
• 1 tsp mustard
• 1 tablespoon vinegar
• A few sprigs of flat-leaf parsley
• Salt and freshly ground pepper

Preparation

Clean the leeks, leaving 2 cm of green. Cook for 12 to 15 min in a large quantity of boiling, salted
water.
Check that the leeks are tender to the core under the tip of a knife, drain and
refresh in cold water. Drain again and cut into regular sections.
Leave to cool.
Peel and dice the beet. Blend (or centrifuge)
with vinegar. Strain the juice into a bowl, then add the mustard,
salt and pepper, and drizzle over the 4 oil mixture, emulsifying with a fork.
Arrange the leeks in small bunches on serving plates, surround with a cordon
of beet vinaigrette, and garnish with sprigs of flat-leaf parsley.
Serve chilled, with the remaining sauce (in a sauceboat).

Oils to make the recipe

ABEL 1898

Blend 4 oils

Unit price 4,15 €^{Including tax}

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