Beef salad with Marineted Beetroot and Parsnips Crisps

For Pickled beetroot

5 medium size beetroots

1 bay leaf

1 shallot

1 tea spoon of malt vinegar

1 pinch of white sugar

Salt and ground pepper

Dressing

30ml oil

10 ml white wine vinegar

½ tea spoon honey

½ tea spoon grain mustard

½ tea spoon lemon juice

Salt and pepper

For garnish

1/6 of Parsnip

15 g Shaved parmesan

7 red peppercorns

4 leaves of flat parsley

Firstly, chop the basil finely then mix with other ingredients, marinate fillet and wrap in cling film and leave in fridge for 3h.

Cook beetroot in water with bay leaf, salt and pepper until soft and leave to cool down. Next peel and finely slice beetroot. Chop shallots and mix with beetroot gently, next add vinegar and sugar, season with salt and pepper then put in fridge for 1h.

Peel parsnip and make spaghetti, flake parmesan.

For the dressing, mix vinegar with mustard, honey, lemon juice and salt, add pepper slowly, mix with oil to make dressing

Deep fry parsnips for golden colour and dry on kitchen towel

Remove cling film from beef and marinate, then slice very finely, lastly arrange on the plate in circle. In middle put beetroot salad and garnish.

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