100g beetroot 100克甜菜根
250mL orange juice 250毫升桔子汁
1 teaspoon honey 1茶匙蜂蜜
5mL red wine vinegar 5毫升红酒醋
20mL olive oil 20毫升橄榄油
2g lemon zest 2克柠檬皮
Half of an avocado, pitted and sliced
10g tomato, diced 10克番茄，切丁
30g arugula 30克芝麻菜
20g endive 20克莴苣
Note: The ingredients can be found at local markets like Sanyuanli or Dongjiao.
Simmer the beetroot, orange juice, honey, and red wine vinaigrette in a pot for two hours. Separate the beetroot and cut into 1cm slices. Set the juice aside.
Grate the lemon zest. Pit and slice the avocado. Dice the tomato.
Using a spoon, drip some olive oil and beetroot juice onto the arugula. Toss the salad well.
Arrange the beetroot and avocado on a plate. Add the endive, salad, and diced
tomato. Sprinkle lemon zest, beetroot juice, and extra virgin olive oil as desired.
Renowned for blending East and West ingredients and techniques, Jeffery Siew Khoon Poh is the executive chef at Hilton Beijing. He has over 20 years of experience working in top hotels and restaurants in Singapore and New York, including Marina Mandarine Hotel, Swissotel Merchant Court Hotel, Fullerton Hotel, Raffles Hotel, New Asia Gourmet Kitchen, Star’s Restaurant of San Francisco in Singapore, and Café Yola in New York. He has been living in Beijing for almost three years. When not working, he enjoys swimming and testing out new dishes of his own creation.
photos by SUI
This article originally appeared on p30-31 of the beijingkids August 2013 issue.
Check out the PDF version online at Issuu.com