Recipe: Red Beet Cooked in Salt Crust

1 Preheat the oven to 170°(th5-6).

2 Rinse your beets under cold water without drying them.

3 Make squares of aluminum foil approximately 15 cm by 15 cm.

4 Pour your sea salt onto a plate then roll your beets one by one while still damp, place them in the middle of each square, fold closed, place on your baking sheet at mid-height in your oven, cook for at least 1 hour 45 minutes. (to test cooking, insert a needle which should pierce the flesh of your beet without difficulty).

5 Then remove them from the oven, cut them in half, score them with a fine knife on the surface* then spray your hazelnut oil on each side.

6 On the edge of the plate place your Gruyère cream with a few pink peppercorns.
Then, but you must have already understood this, with a spoon you hollow out this melting beet adding a little cheese cream each time and enjoy it very hot.
The sweet and salty taste of this vegetable cooked this way combined with that of the cheese and the crunch of the pink peppercorns will provide you, I am sure, a smoothness whose very existence you did not even suspect.
* Score so that the hazelnut oil penetrates well to the heart of the beet.