Ceci n'est pas un dessert !

Preheat the oven to 160°C.

Wash several different beetroots well then wrap in foil with 1 sprig of thyme, 1 bay leaf, a pinch of sea salt, 10 black peppercorns, olive oil and water. Ensure that the foil is sealed so that the beetroots will steam in the parcel. Cook for 45 minutes, until a metal skewer, or sharp knife, goes easily through the beetroot

Leave the beetroots to cool before peeling away the skin and cutting some in quarters, others in slices

Then make a lemon dressing whisk together a tbsp of lemon juice, a pinch of salt, slowly drizzle in 3 tbsp olive oil 

Next make the beetroot coulis, roughly chop 100 gr cooked red beetroot and place in a blender with 10 gr red wine vinegar, 10 g Worcestersauce, 3 drops of Tabasco, a pinch of salt&pepper and blend until smooth

To plate spread the coulis in the middle of the plate in a circle. Place ½ burrata per person on top and season with sea salt and olive oil

Dress the  beetroots with the lemon dressing and arrange around the plate. Garnish with cress and edible flowers.

(My variation on a recipe by Xavier Boyer)

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