{"id":78134,"date":"2024-02-22T11:01:37","date_gmt":"2024-02-22T11:01:37","guid":{"rendered":"https:\/\/cucineditalia.com\/?p=78134"},"modified":"2024-02-22T11:01:42","modified_gmt":"2024-02-22T11:01:42","slug":"detox-recipe-red-beet-tartare-restaurant-rome","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/detox-recipe-red-beet-tartare-restaurant-rome\/","title":{"rendered":"Salone Eva’s Detox Recipe: Red Beet Tartare with Walnut Oil, Buffalo Blue Cheese, and Seeds"},"content":{"rendered":"\n

Taste, color, and all the benefits of fruits and vegetables \u2013 these are the ingredients for a detox recipe by\u00a0Marcello Romano, executive chef at Salone Eva, the elegant gourmet lounge of the iconic Hotel Hassler.<\/h2>\n\n\n\n

Mindful of the balance, lightness, and authenticity of his menus, Romano presents an appetizer<\/strong> that combines the vitamins of red beets, a detoxifying and digestive food, with the healing effects of walnuts, useful for reinforcing the immune system, and seeds rich in fiber.<\/p>\n\n\n\n

The flavor and proteins from milk, making the dish round and succulent, come from\u00a0buffalo blue cheese,<\/strong>\u00a0a herb-infused raw cheese with an intense and persistent taste<\/a>.<\/p>\n\n\n\n

Ingredients for 4 people:<\/strong><\/h2>\n\n\n
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Red beets<\/strong>: as needed<\/div>\n
Pickles<\/strong>: 100 g<\/div>\n
Walnut oil<\/strong>: 10 g<\/div>\n
Mustard<\/strong>: 20 g<\/div>\n
Pepper<\/strong>: 1 g<\/div>\n
Salt<\/strong>: as needed<\/div>\n
Orange<\/strong>: 100 g<\/div>\n
Lemons<\/strong>: 100 g<\/div>\n
Walnuts<\/strong>: 50 g<\/div>\n
Chives<\/strong>: 20 g<\/div>\n
Carrots<\/strong>: 400 g<\/div>\n
Ginger<\/strong>: 20 g<\/div>\n
Black sesame<\/strong>: 20 g<\/div>\n
Pumpkin seeds<\/strong>: 20 g<\/div>\n
Sunflower seeds<\/strong>: 20 g<\/div>\n
Chia seeds<\/strong>: 10 g<\/div>\n
Oat flakes<\/strong>: 20 g<\/div>\n
All-purpose flour<\/strong>: 100 g<\/div>\n
Semolina<\/strong>: 100 g<\/div>\n
Water<\/strong>: 100 g<\/div>\n
Extra virgin olive oil<\/strong>: 10 g<\/div>\n
Buffalo blue cheese<\/strong>: 350 g<\/div>\n
Milk<\/strong>: 50 g<\/div>\n
Capers with stems<\/strong>: 8 pcs.<\/div>\n
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