Week-end

Voici un menu aussi gourmand que santé! À cuisiner et à savourer. ›››

Hugo Saint-Jacques, chef

Salade de betteraves crémeuse à l’aneth, avec crumble de tournesol Végé 4 portions | Préparation 20 min | Cuisson 1 h 10 à 1 h 30 min Marinage 45 min 6 à 8 t (1,5 à 2 L) gros sel2 lb (1 kg) betteraves rouges entières, avec la pelure½ t (125 ml) mayonnaise¼ t (60 ml) yogourt grec nature 0 %2 c. à soupe (30 ml) vinaigre de framboise (ou vinaigre de cidre)¼ t (60 ml) aneth, haché finement1 gousse d’ail, hachée finementsel et poivrecrumble de tournesol (voir recette)oignons rôtis et marinés (voir recette) 1. Préchauffer le four à 350 °F (180 °C). Tapisser une plaque de cuisson du gros sel et y disposer les betteraves. Recouvrir de papier d’aluminium et enfourner de 70 à 90 minutes (selon la taille…

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Coup De Pouce (Digital) - 1 Issue, March 2024 - Vol.41 No.01

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