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One&Only Reethi Rah

One&Only Reethi Rah - Recipe - Beetroot and Comté

Beetroot & Comté


Recipe for 4 portions

  1. Boil the beetroot and garlic for 1 hour and 30 minutes in water. Keep refrigerated over- night in a container
  2. Cut fine slices of Comté cheese to make round slices of cheese for the dish
  3. Cut fine round slices of beetroot in the same size as Comté cheese


  1. Place the cheese and beetroot beautifully on the plate to make a carpaccio
  2. Add olive oil over the beetroot and cheese carpaccio
  3. Add nutmeg powder
  4. Add crushed Malabar pepper and Guérandes sea salt


- 300g Beetroot, raw
- 20g Garlic, unpeeled
- 200g Cheese Vieux Comté
- 80g Extra virgin olive oil
- 15g Chicken jus
- 9g nutmeg powder
- 9g Malabar pepper, crushed 10g Guérandes sea salt

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