Betteraves acidulées à la gelée de carottes

Comment accommoder une betterave, pour changer de la vinaigrette et des pommes ? En fouillant dans mes placards, j'ai retrouvé ma centrifugeuse, après un pur jus de carottes, je me suis lancée dans de la gelée de carottes bio !

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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