Beetroot Salad
Serves 1
100g beetroot 100克甜菜根
250mL orange juice 250毫升桔子汁
1 teaspoon honey 1茶匙蜂蜜
5mL red wine vinegar 5毫升红酒醋
20mL olive oil 20毫升橄榄油
2g lemon zest 2克柠檬皮
Half of an avocado, pitted and sliced
半只鳄梨，去核切片
10g tomato, diced 10克番茄，切丁
30g arugula 30克芝麻菜
20g endive 20克莴苣
Note: The ingredients can be found at local markets like Sanyuanli or Dongjiao.
提示：原料可在当地市场购买，如三源里或东郊。
Simmer the beetroot, orange juice, honey, and red wine vinaigrette in a pot for two hours. Separate the beetroot and cut into 1cm slices. Set the juice aside.
把甜菜根，桔子汁，蜂蜜，红酒醋放入锅内炖煮两小时。之后取出甜菜根并将其切成1厘米的小段。
Grate the lemon zest. Pit and slice the avocado. Dice the tomato.
磨碎柠檬皮。去核并将鳄梨切片。将番茄切丁。
Using a spoon, drip some olive oil and beetroot juice onto the arugula. Toss the salad well.
用勺子在芝麻菜上滴少许橄榄油和甜菜根汁。充分拌匀沙拉。
Arrange the beetroot and avocado on a plate. Add the endive, salad, and diced
tomato. Sprinkle lemon zest, beetroot juice, and extra virgin olive oil as desired.
将甜菜根和鳄梨放在盘子上。加入莴苣、沙拉、番茄丁。再撒些柠檬皮、甜菜根汁，也可依据个人口味再来点橄榄油
chef:
Renowned for blending East and West ingredients and techniques, Jeffery Siew Khoon Poh is the executive chef at Hilton Beijing. He has over 20 years of experience working in top hotels and restaurants in Singapore and New York, including Marina Mandarine Hotel, Swissotel Merchant Court Hotel, Fullerton Hotel, Raffles Hotel, New Asia Gourmet Kitchen, Star’s Restaurant of San Francisco in Singapore, and Café Yola in New York. He has been living in Beijing for almost three years. When not working, he enjoys swimming and testing out new dishes of his own creation.
photos by SUI
This article originally appeared on p30-31 of the beijingkids August 2013 issue.
Check out the PDF version online at Issuu.com
