4 portions
Ingredients:
| 1 | Beet |
| 1 | Garlic clove, minced |
| 10 g | Scallion greens, chopped |
| 60 g | Gorgonzola cheese |
| 60 g | Heavy cream |
| 30 ml | White wine |
| 60 ml | Olive oil |
| 200 g | Coarse salt |
| 1 | Lemon (yellow) |
Procedure:
- Place a bed of coarse salt in a baking dish, position the beet on top, cover with more salt, and wrap with foil. Roast at 200°C (390°F) until cooked through.
- In a small pot, heat 10ml olive oil, sauté garlic and scallion greens until golden, then add white wine. Let the alcohol evaporate and incorporate heavy cream and gorgonzola. Add thyme (1 sprig) to taste, then remove from heat and set aside.
- For the vinaigrette, mix 50ml olive oil with 50ml lemon juice. Whisk well and season with salt.
- Once cooked, cut the beet into cubes or smash it as preferred. Plate with the sauce on the bottom, beet on top, and drizzle with lemon vinaigrette. Enjoy!
