Salad of Pickled Baby Beetroot, Crispy Quinoa and Manchego Custard


Preparation info

  • Serves


    • Difficulty


    • Ready in

      3 hr

Appears in

At Home with Sous Vide

At Home with Sous Vide

By Dale Prentice

Published 2013

  • About

Garen Maskal honed his skills at Ezad in Flinders Lane, Melbourne, before opening his own restaurant, Black Toro, in 2012. Garen’s creative use of quinoa in this recipe adds a delightful crunch that works so well with the creamy Manchego custard and tart beetroots, while the hints of orange and fennel combine with the sweetness of beetroot jelly to further enhance the overall flavour.