Olivier Poels 5:40 p.m., November 24, 2021
Unfortunately too often associated with bad canteen memories, beets have a bad reputation!
And yet, what a shame to miss out on this fantastic product ...
Originating in Mesopotamia, these root vegetables have been eaten since Antiquity.
It was an Italian botanist, Pietro Andréa Matthioli, known as Matthiole, who in the 15th century became interested in the different varieties and classified them.
The French botanist Olivier de Serre praises its merits because, in the beetroot that grows everywhere, you can eat the roots, but also the leaves.
However, it is not very popular.
In the 19th century, certain varieties of beets were massively cultivated to develop the sugar industry, while other varieties were cultivated to feed animals.
Finally, the vegetable varieties are improved: red, white, yellow, crapaudine ...
The "bettravo tonnato" recipe
Ingredients:
- 2 beets
- 1 egg yolk
- 1 tbsp.
to s.
of mustard
- 1 tin of tuna
- 1 lemon
- 20 gr of capers
- 4 anchovy fillets
- Salt / pepper
- Grapeseed oil
1. Bake the beets in the oven for 45 minutes
2. Peel and mince them finely
3. Make the sauce: in a blender, place the egg yolk, mustard, tuna and anchovies
4. Install in oil and rectify
5. Add the lemon
6. Arrange the beet slices and spread the sauce
7. Decorate with capers