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Oysters with marinated beetroot and red pepper tomato salsa
Oysters with beetroot, red pepper and tomato salsa
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Ingredients
Directions
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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.
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Scoop and season with pepper and salt. Cover and marinate for 1 hour.
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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.
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Cut the flesh of the tomatoes as finely as possible and add to the shallot and red pepper.
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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.
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Season with pepper and salt. Cover and marinate for 1 hour.
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Divide the ice cubes over a large serving dish.
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Open the oysters: always place an oyster in a tea towel in one hand, with the flat side up and the hinge facing you.
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Insert the oyster knife into the hinge, loosen and cut off the sphincter of the oyster at the top.
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Remove the grit and cut off the underside of the oyster. Turn the oyster in the shell. Put on the serving plate.
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Cut lemon into wedges and place them between the oysters. Serve the marinated beetroot, the red pepper tomato salsa and (freshly ground) pepper.
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Nutrition
115Calories
Sodium32% DV769mg
Fat5% DV3g
Protein20% DV10g
Carbs4% DV11g
Fiber8% DV2g
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