I told you about in my last post about the sea bream ceviche with avocado, pomegranate and lime. Chef Jimmy Desrivières from the W Paris Opera was very kind to share it with me so I could publish it on Élise Dumas Studio. Here’s a second recipe by the same Chef, you lucky readers ! A beetroot cooked in coarse salt! Go and taste the delicious original version at the W ‘Saturway’ Brunch, every saturday (details and reservations at this number: + 33 1 77 48 94 94).Ingredients:
- 1 large beet (400 to 500g)
- 200g gluten-free flour
- 50g water
- 90g coarse salt
- 100g sunflower or grapeseed oil
- 25g cocoa powder
- 1 shallot peeled and sliced
- 1/2 bunch of chives
- 5g Xérès vinegar
- salt and pepper
Recipe:
- Wash and dry the beetroot
- In a bowl, mix the oil and the cocoa power. Leave it to rest and the cocoa will lay at the bottom of the bowl after a while
- In a bowl, mix the water, the flour and the coarse salt. Make a ‘dough’
- Preheat your oven to 320°F
- Wrap the beetroot with the dought and place it in an oven dish
- Cook the beetroot for one hour
- Retrieve from the oven and break the crust
- Prepare the sauce with the oil, the vinegar, the chives and the shallot
- Slice the beetroot with a mandolin and display it in a plate with the sauce
- Season to taste
Enjoy !