Oysters with marinated beetroot and red pepper tomato salsa

Name: oysters with marinated beetroot and red pepper tomato salsa
Cook time: 30 min
Total time: 100 min
Yield: 4
Ingredients: 50 ml Red wine vinegar; 1 cooked beetroot; 2 shallot; Red pepper; 4 romatomat; 1 lime; 1 kg ice cubes; 24 oysters; 2 lemon

Oysters with beetroot, red pepper and tomato salsa

Ingredients

Kitchen Stuff

1 oyster knife

Directions

Chop the shallot very finely and cut the beet into very fine cubes. Divide the shallot over 2 bowls. Add to 1 bowl of beet and the red wine vinegar.
Scoop and season with pepper and salt. Cover and marinate for 1 hour.
Halve the pepper in the length and remove the seed lists with a sharp knife. Cut the pulp as finely as possible and put the shallot in the other bowl.
Cut the flesh of the tomatoes as finely as possible and add to the shallot and red pepper.
Clean the lime and grate the green skin of the lime and squeeze the fruit. Mix the grater and juice through the red pepper tomato salsa.
Season with pepper and salt. Cover and marinate for 1 hour.
Divide the ice cubes over a large serving dish.
Open the oysters: always place an oyster in a tea towel in one hand, with the flat side up and the hinge facing you.
Insert the oyster knife into the hinge, loosen and cut off the sphincter of the oyster at the top.
Remove the grit and cut off the underside of the oyster. Turn the oyster in the shell. Put on the serving plate.
Cut lemon into wedges and place them between the oysters. Serve the marinated beetroot, the red pepper tomato salsa and (freshly ground) pepper.