allgemein, beilagen, salate_und_vorspeisen, vegetarisch


A recipe with TOMAMI # 1 by Stevan Paul
Ingredients for 4 persons

3 smallish beetroots, approx., 120 g each
80-100 g walnuts
1 tsp. oil
2 tsp. sugar
100 g crème fraîche
1 tsp. spicy Dijon mustard
3 tbsp. TOMAMI # 1 (buy here (
umami /))
2 tbsp. balsamic vinegar
4 tbsp. olive oil
A handful of rocket leaves
60-80 g fresh parmesan
Freshly ground black pepper


Cook the beets in salted water for 60-90 minutes, depending on the variety and actual weight. After about an hour use a wooden skewer to check whether further cooking is required. Put the beets into cold water and then peel (see tip). Turn up the oven on to 180 degrees. Mix the walnuts with the oil, the sugar and a pinch of salt and spread on a baking sheet with baking paper. Roast in the hot oven for 10-12 minutes. Remove from the oven and allow to cool completely.

In the meantime make a sauce with the crème fraîche, mustard and 2 tbsp. TOMAMI.

Mix a vinaigrette with balsamic vinegar, 1 tablespoon Tomami and olive oil.
Season with salt. Cut or plane the beetroot into thin slices, place on plates and brush with the vinaigrette.

Just before serving drizzle over the crème fraîche and distribute the walnuts. Wash the rocket leaves and spin dry. Sprinkle over the dish, together with the Parmesan and freshly ground pepper.

* The beets can be cooked the day before and left to cool in the broth.

Preparation time: 25 minutes (+ beetroot cooking time approx. 60-90 minutes)
A recipe by Stevan Paul, a highly valued partner of TOMAMI, who has developed many delicious recipes for us. He originally trained as a chef, but has been writing about food for overs 20 years – culinary texts and columns, travel reports for magazines, such as Effilee, Süddeutsche Zeitung, DER FEINSCHMECKER and the Mixology magazine.
He is the author of numerous bestselling cookery books, most recently “Cooking : Really Good Cooking – Just Combine – Unlimited Possibilities ”.