Beets by Félix Monteils & Pic Saint-Loup goats by Clément Briand-Seurat

In this recipe, chef Clément Briand-Seurat uses beet in a variety of forms: in rolls, candied, pickled and juiced.

This recipe by Clément Briand-Seurat, chef at Céna restaurant in Montpellier, is taken from the 2024 edition ofLivre 109: Le sang neuf de la gastronomie française. Discover the ingredients and preparation steps to make it a breeze.

Serves 8
Preparation time: 1 h 30
Cooking time: 1 h

Ingredients for Clément Briand-Seurat 's beet& freshgoat's cheese rolls

For the beet rolls

8 large beets
1 bunch tarragon
100 g butter

For the cacio and pepe sauce

20 cl liquid cream 35% fat
½ dry ripened goat's cheese
10 g cracked peppercorns

For the beet juice

Cooking juice
Butter
Sherry vinegar

For the tarragon oil

3 bunches tarragon
10 cl neutral oil

For the beet confit and pickles

20 cl sherry vinegar
100 g sugar

For the fresh goat's cheese siphon

200 g cream
120 g fresh goat's cheese
5 g gelatine
salt and pepper

Specific equipment

Centrifug e

Steps for Clément Briand-Seurat 's beet & goat's cheese rolls

Beet rolls: peel the beets (keep the trimmings), using a melon baller, make 40 balls. Set aside.
Cut the beets into thin slices using a mandolin. Season to taste. Roll the beet slices into 8 tight rolls (please confirm). Prick with a toothpick.
Juice the trimmings in a centrifuge. Strain, then infuse tarragon for 7 min. Strain.
Simmer the rolls in the infused juice. Drain (save the juice), then roast in beurre noisette.
Cacio and pepe sauce: roast the pepper. Deglaze with cream and bring to the boil. Add the grated goat's cheese. Season, then set aside.
Beet juice: Recover the beet juice from the rolls. Reduce, then whisk with butter and sherry vinegar. Season, then set aside.
Tarragon oil: blend ingredients together for 5 min, then transfer to a saucepan. Bring to the boil quickly to evaporate the tarragon water. Strain through a cheesecloth, then cool over ice.
Beet confit and pickles: pick 24 beet marbles and heat in tarragon oil at around 90°C for 30 min.
Place the remaining beets in a tin and pour over a hot mixture of 30 cl water, vinegar and sugar. Leave to cool.
Goat's cheese siphon: heat the cream, add the goat's cheese and the gelatine (softened in water if in sheets, then wrung out). Blend, strain and place in a siphon.
To serve: place a beet roll in the center of the plate, add the cacio and pepe sauce, beet juice, herbs and grated goat's cheese. In the bowl, place the siphon with the pickled beet, tarragon and tarragon oil. Serve with toasted bread.