Ingredients

• Beer batter gram 250
• Water Ml 50
• Button mushrooms pcs 10
• Beetroot in blocks, cooked gram 50
• Smedes ravigotte sauce gram 25
• Pancetta gram 20
• Parsley, finely chopped Gram 5
• Little gem lettice pcs 1 
• Radish pcs 1 
• Capers gram 5

Preparations

• Prepare your batter and rinse and dry mushrooms carefully
• Fry the beetroot with the Pancetta on high heat or grill shortly in oven. 
• Once the beetroot has cooled off mix it with the ravigotte sauce
• Dip the mushrooms in batter and fry for 3 minutes
• Cut out the beetroot mixture with a form cutter and stack it with the little gem and mushrooms. 
• Garnish with slices of radish, capers and parsley. 

Regenerate 
-    180-200 °C with 10-15% steam. Use perforated tray and regenerate for 5 minutes. 
-    Fried products can also be kept under heated pass. 

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