FIOL Collaboration With Chef AKIKO THURNAUER

Beet Carpaccio with Poached Tomato with Yuzu Vinaigrette

For cooked beets

2 beets
Set a large pot of water with 2 tablespoons salt, add beets into the water. Cook until they get tender.
Once the beets are cooled, peel the skin and slice 1/8 inch thin.

For poached tomatoes

12 pc cherry tomato
¼ cup rice vinegar
¼ cup water
½ teaspoon pepper corn
1/8 cup sugar
1 teaspoon salt

With a sharp knife score an “x” into the bottom of each tomato. Be careful not to score them too deeply or they will fall apart when you blanch them.
Bring a large pot of water to a boil and lower the tomatoes into the water a few at a time.
Blanch the tomatoes for 5 seconds and transfer them to the bowl of ice water using a slotted spoon.
For cherry tomatoes you should be able to pop them out of their skins by giving them a twist and squeeze.
Store the tomatoes in a mixing bowl.

For yuzu vinaigrette

1 tablespoon yuzu juice
2 tablespoons rice vinegar
1 teaspoon sugar
½ teaspoon salt
½ teaspoon soy sauce
¼ cup canola oil

Add all ingredients except for oil into a blender. While the machine is working drizzle canola oil slowly to blend.


Add rice vinegar, water, peppercorn, sugar, salt into medium pot to boil. Once it gets boiled pour into the mixing bowl with cherry tomato.
Put beets on a plate and drizzle yuzu vinaigrette. Add poached tomatoes.


Parsley oil, Micro green, Radish



Beet Carpaccio pairs beatifully with FIOL Prosecco Rosé. With limited acidity and a moderate alcohol content it is lively and refreshing on the palate. It combines fruity aromas of raspberry and wild strawberry with hints of citrus lemons and white flowers. Be it by the glass, or in a cocktail, FIOL Rosé pairs perfectly with a lazy Sunday brunch, afternoon bites and a light dinner.