Red-White Beet with Apple and Shrimp

Ingredients

• 1 lemon (juice)
• 2 tbsp Rapeseed oil
• Salt
• a pinch sugar
• 200 g red beet (Tonda di Chioggia)
• 1 apple
• 2 stalks celery
• 200 g North Sea shrimp (peeled)
• 2 stems Mint
• spring onion sprouts
• edible flowers (pink ring flower)

Instructions

1. 1.

   For the aioli, peel the garlic cloves and press them into a bowl. Add the egg yolk and mustard. Whisk until white‑creamy. Add the oil in droplets at first, then slowly in a steady stream while constantly stirring. Always fully whisk the mixture with the oil before adding more. Season with lemon juice and salt.

2. 2.

   For the salad, mix lemon juice with oil, salt and sugar. Peel the red beet and slice into thin rounds or shave. Wash the apple, remove the stem and optionally core it, then slice horizontally into thin rounds or shave. Drizzle the beet and apple slices with the lemon‑oil dressing and marinate for about 10 minutes.

3. 3.

   Wash and trim the celery, cut lengthwise into 7–8 cm long narrow strips. Drain the shrimp. Rinse the mint, shake dry and pluck the leaves. Rinse the sprouts and let them drain well.

4. 4.

   Arrange all prepared salad ingredients on plates and garnish with edible flowers. Serve with the aioli.