SH’HIWATES, salad de­lights with beet­root and orange

Cuisine | a&d - - Exotic Cuisine -

the in­side and a golden ex­te­rior edge. Place 7 g of beet brunoise and 2 g of orange brunoise. Add a pinch of chopped co­rian­der. Add 20 g of beet jelly on the bot­tom and re­frig­er­ate.

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