Salt Crust Beetroots.

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Have you ever heard of Alain Passard ? A french pride, this three times Michelin starred chef, once famous for his skills in rôtisserie (the art of roasting poultry) decided to place vegetables at the center of his plates, and back then everyone thought he was a madman.

Over ten years later, he is called a genius and owns three farms that supply his parisian restaurant l’Arpège, and countless other gastronomic tables in the country.

One of his most famous recipes is a very simple dish of beetroots roasted in a salt crust. Simple, yes, but effective : it highlights the beetroot’s flavors letting it shine in all its glorious juiciness, tinted by the grounding flavor of earth, and perfectly seasoned.

You could serve this whole, in a brioche, cut in pieces, or very thinly sliced in a carpaccio. Or any other way you might like.

 

Cards AKIP A

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