Beetroot in a salt crust Alain Passard style
A delicious recipe with our mandarin juice. We recommend that you associate it with the Organic Sparkling Lime drink AM which will bring a tangy freshness.
Recipe for 4 people
1 mandarin juice 33cl Alain Milliat
2 kilos of coarse sea salt
5 to 6 small raw beets from the market (choose them very firm)
2 mozzarella di buffala PDO (approximately 80g / person)
4 pinches of sumac (optional)
This recipe is very easy. You should plan to make it 2 hours before dressing (for the cooking time and the cooling of the beets).
Preheat your oven to 150 °C.
Rinse and dry the beets. Leave the skin. Remove only the hard, green part of the old stem with your paring knife.
Pour a layer of salt at the bottom of the baking dish.
Place the beets on top and completely cover the beets with the remaining coarse salt.
Bake for 60 to 90 minutes. To test for cooking after the first 60 minutes, simply pierce one of the beets with a pick: if the pick easily pierces the beet, then they are cooked. If you still feel them a bit firm, continue cooking, checking every 10 minutes.
Take out of the oven and let the dish cool for about 30 minutes. Then break the salt crust with a large spoon to collect the beets.
Rinse the beets with cold water. Dry them and set them aside.
While the beets are cooking, pour 280ml of the mandarin juice into the saucepan. Bring to a boil then simmer uncovered over medium heat for about 15 minutes. At the end of this time, you will have about 90 ml of reduced juice left, or one third of the initial volume.
When serving on the plate:
Drain the mozzarella.
Arrange them whole or in pieces on each plate. Sprinkle the mozzarella with a pinch of sumac if you have it.
Cut the beets into quarters and place 5 to 6 quarters per plate. Pour a teaspoon of the tangerine juice reduction over each beet wedge.