Vinaigrette with grapefruit jelly

Hello!

Today we have a very interesting dish from the famous Russian chef
Ilya Lazerson.

Difficulty: 4/10
Cooking time: 40 min.
Number of servings: 4

Ingredients:

• Beets, 2 PCs.
• Potatoes, 2 PCs.
• Carrots, 1 PC.
• Onion, 1 PC.
• Green peas, 200 gr.
• Grapefruit, 1 PC.
• Agar-agar, 3 gr. or gelatin, 5 gr.
• Capers, 30 gr.
• Pickles, 3 PCs.

Dressing

• Olive oil, 8 tbsp.
• White wine vinegar, 2 tbsp.
• Dijon mustard, 1 tsp.
• Sugar, 1 tsp.
• Salt and pepper to taste

Potatoes, carrots, pickles and onions clean and cut into small cubes. Lightly chop capers.

Boil the water in a saucepan and boil the carrots for five minutes.

Add the potatoes and cook for 10-12 minutes until tender, then drain and rinse the vegetables in cold water.

Squeeze the juice from the grapefruit (from such as we have, you will get about 100-120 ml) and dissolve the agar-agar in it. Allow to swell for 15 minutes, put on the stove, bring to a boil and cook for about a minute. Pour into a suitable vessel, so that the liquid layer was about half a centimeter and put to the refrigerator to harden.

If you use gelatin, do the same, just do not bring the future jelly to a boil, and warm up to ~70°C and wait for the gelatin to dissolve completely.

As for beets, we have three ways:

• Boil in water (about 40 minutes), but taste and aroma will be decreases, which is not good.
• Bake in the oven, wrapped separately in foil. It's a great variant! Beets will be juicy, with a rich taste, but it's not fast (from 50 minutes to an hour and a half depending on the size of the beet).
• Bake in the microwave. The most technologically advanced version, which, while preserving the taste and juiciness of beets, greatly saves time (only 12-15 minutes per 900 watts).

So, we use the third variant. Wrap the washed beets in a plastic bag, pierce it in several places and send it to the microwave for 12 minutes, then check the softness with a toothpick. If the beets are not ready, turn on the microwave for three minutes and check again.

Ready beets cool in cold water, clean, cut into cubes, and sprinkle with a 2 tbsp. of vegetable oil and mix in a bowl.

In the big bowl, mix the onions, potatoes, carrots, peas, pickles and capers.

Prepare the dressing by whipping olive oil, vinegar, mustard, salt, sugar and black pepper.

Frozen citrus jelly cut into cubes.

Mix everything together, add dressing and serve.

Bon appetit!

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This recipe is on my website