6 beets, juiced
2 spring onions, white parts only,
1/4 cup water
2 sprigs of thyme
1 little bay leaf
1T red-wine vinegar
1/2T lemon juice salt to taste
1. Reserve 60ml of the beet juice.
2. Boil the left over beet juice, springonion juice and water. 3. Turn heat off, add the thyme and bay leaf. Let steep for 10 minutes. 4. Strain the beet jus. Let cool. 5. Add the reserved beet juice to the beet jus. 6. Season with the vinegar, lemon juice and salt.
from TOP Stracciatella on Bruschetta with Beet Jus; oysters with Pink-peppercorn mignonette; OPPOSITE PAGE Chefs Cornel mostert and Cynthia rivera