Roasted beet wedges. While still hot immersed in a vinaigrette of olive oil, lemon juice, ground coriander seed, grated garlic, chili flakes, salt and black pepper, and left to marinated for several hours. Then rewarmed and served over red quinua cooked in chicken stock. The sauces: Puree of ají amarillo (Peruvian yellow chili) and sour cream; Boiled beet puree finished with a little knob of butter and salt. Parsley leaves.
Amalaya Rosé de Corte (Malbec & Torrontés) 2012, Cafayate, Salta