Beetroot voluntary simplicity

Rank kitchen

I love summer beetroot, especially since it thrives in my sandy loam. I like to make it simple, sliced, smothered in butter and sprinkled with freshly chopped coriander. I let the leaves fall to make a little nest. I worked with the Chioggia cultivar, but you get the same ecstasy with Touchstone Gold .

Ingredients (for 1 to 2 people)

• 2 whole beets
• A small square of butter
• Chopped fresh coriander
• Fleur de sel and pepper from the mill

Preparation

Scrub the beets thoroughly with a vegetable brush. Trim the foliage, keeping it separate. Cook both roots in boiling water until tender. Remove the roots from the water. Let the foliage sit in the same simmering water for a minute. Once the leaves have fallen, transfer them to a sieve and drain them, pressing them lightly. On a plate, shape the leaves into a small nest. Peel and slice the beets. Arrange the slices artistically on the plate. Coat the leaves and beet slices with a little butter. Sprinkle with chopped coriander and season with salt and pepper. Serve hot.

You like my recipes. There are 200 of them in my book The Daily Feast !

Yves Gagnon, seed producer, author and passionate cook!