Beetroot Shiso Purple


to make 4 portions.

For the cooked beetroot:

  • 1 medium raw beetroot 
  • 1 small raw Suede                        
  • 1 pinch of salt                                        

For the salad:

  • 2 punnets Shiso Purple
  • 2 punnets Brocco Cress

For the dressing:

  • 350 ml red wine
  • 50 gr grated raw beetroot
  • 1 punnet Shiso Purple
  • 2 tbsp soya sauce 
  • 1 tsp yuzu juice
  • 1 tsp Shiso Purple Vinegar 


  • Using a Japanese mandolin, lay a long fine strip of beetroot on the table.
  • Add on top of it a long fine strip of raw suede.
  • Roll to make a 3cm diameter roll and cut throughout the middle , repeat the process twice.
  • Cook steam the 4 rolled pieces standing up in a silicon mold and reserve.
  • Mix the together the freshly cut cresses in a bowl.
  • Pour all the ingredients in a saucepan and let reduce by half.
  • Let cool down and pass the dressing via a fine sieve.
  • Fill 4 little test tube to serve with the dish.
  • Dress all the elements of the dish and sprinkle with some Zallotti Blossom flowers.
  • Serve.

Recipe: Franck Pontais

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