Les ingrédients
1 betterave
4 carottes (très fraiches)
3 feuilles de gélatine
1 citron
sel, poivre, baies rouges
huile d'olive
La recette
Faites cuire la betterave, 2 heures au four vapeur, 100% d'humidité et 100°.
Pendant ce temps préparez la gelée de carottes. Faites ramollir les feuilles de gélatine.
Egouttez les et placez les dans une casserole avec une cuillère à soupe d'eau à feu doux.
Centrifugez les carottes pour en récupérer le jus.
Mélangez y la gélatine et laissez refroidir.
Salez et poivrez. Versez dans un plat sur 2 cm d'épaisseur et réservez 6 heures au réfrigérateur.
Coupez la gelée en dés.
Pelez la betterave cuite et coupez la en fines rondelles à l'aide d'une mandoline.
Répartissez les rondelles de betterave dans 6 assiettes, ajoutez les dés de carottes, nappez de 2 cuillères d'huile d'olive et de 2 cuillères de jus de citron, salez, parsemez de baies roses et servez.
Il faut bien le reconnaitre, cette entrée est un peu fade, il ne faut pas hésiter à bien l'assaisonner !
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Beets, preferably small or baby beets
Carrots
Sugar
Gelatin
Lemon juice
Water
Salt and pepper
Fresh herbs (such as thyme or rosemary) for garnish (optional)
Instructions:
Prepare the beets: Wash the beets thoroughly and trim off the stems and roots. You can leave the skins on or peel them, depending on your preference. If you're using small beets, you can leave them whole. If using larger beets, you can cut them into bite-sized pieces.
Cook the beets: You can either roast, boil, or steam the beets until they are tender. Roasting them in the oven can enhance their flavor. Toss them with a little olive oil, salt, and pepper, then roast at around 375°F (190°C) until they are fork-tender. Boiling or steaming are quicker methods. Boil or steam the beets until they can be easily pierced with a fork.
Make the carrot jelly: Peel and chop the carrots, then boil them until they are soft. Blend the cooked carrots to create a smooth puree. In a separate saucepan, combine sugar and water (proportions will depend on how sweet you want the jelly) and heat it until the sugar dissolves. Add the carrot puree and gelatin (following the instructions on the gelatin package) to the sugar-water mixture. Stir well and add a squeeze of lemon juice for a balanced flavor. Pour the mixture into a mold or ramekins and refrigerate until it sets into jelly.
Assemble the dish: Once the beets are cooked and the carrot jelly has set, you can arrange them on a plate. Place the beets on the plate and add slices or cubes of the carrot jelly. Season with salt and pepper and garnish with fresh herbs if desired.
This dish combines the earthy, slightly tart flavor of beets with the sweetness and vibrant color of carrot jelly. It's a creative way to enjoy these root vegetables, and you can adjust the sweetness and seasoning to your taste.
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