Beetroot in a salt crust, Alain Passard style
- 4 people
- Easy
- Cheap
Total time : 2h30
- Preparation: 10 min
- Cooking time: 60–90 min
- Rest: 30 min
Ustensiles requis
- Oven-proof dish
- Pick or toothpick to test for doneness
- Paring knife
- Pan
A delicious recipe inspired by Michelin-starred chef Alain Passard combined with our Tardivo di Ciaculli Mandarin Juice.
Dans cette recette
Ingredients
- 33 cl of Late Mandarin Juice from Ciaculli
- 4 pinches of sumac (optional)
- 2 kg of coarse sea salt
- 5 to 6 small raw beets (firm)
- 2 Di Bufala PDO mozzarellas (~80 g/pers.)
Préparation
- 01 Preheat the oven to 150°C. Rinse and dry the beets without removing their skin. Cut off only the tough green part of the stem.
- 02 Pour a thin layer of coarse salt into the bottom of the dish. Arrange the beets on top, then cover them completely with the remaining salt. Bake for 60 to 90 minutes. Check the cooking time by pricking a beetroot (the skewer should go in easily).
- 03 Once removed from the oven, let stand for 30 minutes, then break the salt crust with a spoon to release the beets. Rinse thoroughly in cold water, dry, and set aside.
- 04 While the juice is cooking, pour 280 ml of mandarin juice into a saucepan. Bring to a boil, then simmer for about 15 minutes to obtain about 90 ml of reduction.
- 05 Drain the mozzarella and place it whole or in chunks on each plate. Sprinkle with a little sumac if desired. Cut the beets into wedges (5–6 per plate) and add a teaspoon of mandarin reduction to each wedge.
