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.
Ingredients
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
Method
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
Comments
Post a Comment