Salt crusted beetroot, caviar recipe by Mauro Colagreco

Salted crusted beetrot recipe by Mauro Colagreco

Photo Lopez de Zubiria

Salt crusted beetroot, caviar recipe by Mauro Colagreco

11 December, 2019
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serves for



Guérande salt
1 kg
Still mineral water
For the caviar sauce
Oscury caviar
28 gr
Fresh cream
40 teaspoons

Step 01

Beet preparation

  1. Mix the salt and water in a bowl.
  2. On a plate with oven paper, lay a thin layer of gray salt.
  3. Put the beetroot and cover completely with the remaining salt.
  4. Cook the beet for about 3 hours in a dry oven at 180°C.
  5. Remove the beet from the salt crust and peel it, then cut into thin slices and preserve.
Step 02

For the caviar sauce

  1. Mix by the minute before serving the cream with the caviar very gently not to break the eggs of caviar.
  2. Place the hot beet (if necessary, heat with steam) on a shallow plate, trying to obtain as much volume as possible.
  3. In each plate, place the caviar sauce.
  4. Finish and dress.
A close-up of Mauro Colagreco

Mauro Colagreco

Set in the idyllic landscape of Menton, Argentine-Italian chef Mauro Colagreco has created the perfect scenario to evidence his very particular view of the g