Beetroot Coleslaw To Accompany The Finest Pommery Burgers

When summer finally comes, burgers are always a popular option, whether on the barbecue or when served with a glass of chilled champagne while escaping Edinburgh's festival fever. This makes a large amount, so would be suitable for a barbecue with friends, or you can reduce the quantities for a more refined supper for two.

1 kg Beetroot
1 kg Carrots
1 Celeriac
100g dill
15g caraway seeds
Juice and zest of 3 lemons
300 ml extra virgin rapeseed oil

Peel and julienne the vegetables, making sure you cut them really fine. Mix the lemon juice and zest with the rapeseed oil. Mix together the vegetables, dill and caraway seeds and leave everything to rest for an hour to let the vegetables really absorb the flavour.

Serve piled beside high quality burgers and a chilled glass of Pommery Champagne.

Heritage Portfolio creative force, Master Chef, Robbie Gleave, created the coleslaw to complement the flavour of the Aberdeen Angus beef from The Store: 'The earthy flavours of the beetroot work well with the burgers. The carrots and celeriac give it crunch while the lemon juice and caraway give it a zing'

The Pommery Champagne Cafe Bar is a pop-up event in Edinburgh's historic Signet Library and runs from Friday 1 August to Monday 25 August.

 For recipes follow this link


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