Orange beet

1/23/25, 12:00 PM

For her appearance in 109, Le Sang Neuf de la gastronomie française, chef Cécile Lévy (La Baignoire, Paris 2e) entrusted us with a simple but effective recipe for beet salad with orange.

This recipe by Cécile Lévy,chef at La Baignoire restaurant in Paris 2, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 4 to 6
Preparation time: 20 min
Cooking time: 1 h

Ingredients for Cécile Lévy 's Orange Beetroot

3 beet (ideally medium-sized)
500 g coarse salt
3 oranges
80 g whole roasted almonds
10 tarragon leaves

For the vinaigrette

20 cl olive oil
1 tbsp white balsamic vinegar
2 tbsp. orange juice
½ tsp. salt
2 tbsp. blossom honey

Steps for Cécile Lévy 's beet and orange sauce

Beets: Preheat oven to 200°C. Pour the coarse salt onto a baking sheet and arrange the unpeeled beets. Place in the oven and bake for 40 min to 1 h depending on the size of the beets.
peel and trim finely with a mandolin or knife.
Oranges & almonds: Squeeze 2 oranges, filter the juice and set aside. peel the remaining orange with a paring knife, remove the segments and set aside. Coarsely crush the roasted almonds .
Vinaigrette: Mix all the ingredients together - you don't need an emulsion, just a "sliced" sauce.
Presentation: Arrange the beet slices on a plate (you can play with the volume), then pour over the sauce and sprinkle the almonds on top. Finish with tarragon leaves and orange segments. Serve cold.