Chiogga Beet and Snow Crab Napoleon with Rosé Vinaigrette
Serves 4

12 chiogga beets (red baby beets)
200 g snow crabmeat, finely chopped
60 ml verjuice or high quality vinegar
180 ml grape seed or other vegetable oil
1 whole egg
1 pomegranate
mascarpone cheese (optional)
salt and pepper to taste

Boil the beets in salted water until cooked and shock them in ice water to immediately halt cooking. Peel the beets, chop one half of each into ½ cm dice,
and cut each remaining half into ½ cm slices. Set aside.

Using a small mixer, emulsify the egg with the verjuice and gently stream in the oil. Salt and pepper to taste and reserve 100 ml of this vinaigrette for later use. Blend the remaining vinaigrette into the snow crab.

To assemble in a round, create a base of beet slices and top with a layer of crabmeat of equal thickness. Then add another layer of diced beets followed by another layer of crabmeat. Complete the assembly with a top layer of beet slices. Add a teaspoon of pomegranate seed to the previously reserved vinaigrette and blend with a mixer. Drizzle the vinaigrette onto the plate and set the assembled napoleon in the centre.

Garnish with a little mascarpone cheese and beet chips.

Recipe developed by the Nuances team for an article to appear in Recevoir Magazine on March 18.