The hostesses know that the success of the evening depends not only on the taste of the dishes, but also on the aesthetics of their presentation. Beautifully presented food sparks interest and arouses the desire to taste the dish. Flowers, in particular roses made from beets, are a universal decoration. Large buds of a rich burgundy color are suitable for serving both hot dishes and all kinds of snacks.
To make a beautiful beetroot rose, you need a medium sized tuber. First of all, it must be cleaned, while trying to remove the skin as thin as possible. Avoid pressing the knife too hard to keep the beet surface smooth. The workpiece should be shaped like a cone, i.e. narrow one of the sides, where the base of the rose will be.
Now start cutting the petals. The so-called Thai knife is best suited for decorating the bud. This is a special carving knife with a small handle. The edge of the knife is curved and has a sharp, thin tip. If you are fond of creating patterns on vegetables and fruits, you will definitely need a Thai knife. It is very easy to use and can be used to perform all sorts of maneuvers, creating culinary masterpieces from simple food. If you do not have a Thai knife, then use a regular one with a thin and sharp blade.
Beetroot rose can be deep-fried. In this case, the decorative rose will also become edible.
Start from the edges of the beets, gradually working towards the base. Draw a line for the first row of petals. Hold the beets firmly and be careful with the knife. Start carving the first petal. The lower petals should be wide, about 1.5-2 cm, but the edge of the petal should be thin. As the knife moves towards the base of the vegetable, the petal thickens. After completing the first cut, proceed with the design of the next. Work your way around the circle until you finish the first row.
There should be space between the rows, so it is necessary to remove all excess pulp. To do this, place the knife at an acute angle to the inner surface of the finished petal and clean it. After that, proceed with the design of the second row. The petals of the second row of the rose should be staggered in relation to the first row. At the end of the work, also remove excess pulp and trim the petals, if necessary.
The finished rose must be placed in ice water for 1 hour. This will help preserve the freshness and color of the vegetable. For ease of use, stick a toothpick into the base of the flower. Now it can be used to decorate dishes.
Follow the next rows in the same way. In this case, with each subsequent row, the size of the petals should decrease, as well as the angle of their inclination. Remember the shape of buds in nature. Their lower petals are folded back, and the upper ones are collected. You also need to act in this sequence. Keep in mind that the whole structure is quite fragile, so you need to be careful, holding the rose firmly by the base. When finished, shape the center of the flower and trim the petals.
There is also an easier way to create a rose from beets. The tuber must be boiled or baked until tender, and then peeled. Next, use a vegetable peeler to cut long beetroot strips and roll them into a bud shape, bending the petals beautifully. It is easier to work with boiled beets, since after cooking the pulp becomes flexible. The base of the flower can be held together with a toothpick.
