Beet salad by Cyril Lignac:a colorful and tasty recipe, perfect for summer!

Soft and sweet, beets is the ideal vegetable for sunny days. Whether in raw salad, cold velouté, vinegar pickles or pan-toasted, this purplish-red vegetable can be easily prepared in various recipes, raw or cooked. In addition, beets are particularly rich in vitamins, minerals and nutrients , interesting nutritional qualities, especially as summer approaches. And yet, many people are unfamiliar with this root vegetable because it is often bought ready-made and the taste experience can sometimes be quite surprising. But it was without counting on the chef Cyril Lignac who, as always, has the right recipe to sublimate any ingredient.

Chef Cyril Lignac's tips for cooking beets successfully

A few days ago at the microphone of RTL , Cyril Lignac shared with listeners his tips for cooking beets well . First, he recommends buy small raw beets . Then he opts for a cooking in foil , ideal for easily peeling the vegetable while maintaining the softness of the texture. To do this, just cut the tops, place the beets on a sheet of aluminum foil, then add salt, sugar and a little pepper. Then pour a little water, close everything like a foil and cook in the oven for 1 hour at 190°C.

Cyril Lignac's beetroot salad recipe

For 4 people you will need:

• 4 medium sized beets
• 1 glass of water
• Aluminum or parchment paper
• 2 Greek yogurts
• 1/2 lemon
• A few mint leaves
• Coriander
• A few peanuts or pecans
• Olive oil
• White balsamic vinegar
• 1 tbsp. honey
• Sugar
• Salt and pepper
• 4 slices of white bread

Preparation steps:

1. On a cutting board, remove the tops from the beets.
2. Lay each beet on a sheet of aluminum foil, add a pinch of salt, sugar and a little pepper. Add a little water and close the aluminum foil in foil.
3. Bake in the oven at 190°C for 1 hour.
4. While cooking, wash and chop the mint, coriander and peanuts, then pour them into a container. Add the Greek yogurts and lemon juice. Mix then reserve in the fridge.
5. Once the beets are cooked, let them cool by opening the foil and then peel them. With this type of cooking, the skin should come off easily.
6. Cut the beets into small pieces. Reserve.
7. In a bowl, prepare the vinaigrette by mixing the olive oil, white balsamic vinegar and honey.
8. In a dish, place the beets, season them with the vinaigrette. Lay the yogurt sauce on top and a slice of toasted bread at the last moment. Enjoy!

Also read:

Guacamole by Cyril Lignac:an easy-to-make and very tasty recipe ("It's spicy and fresh as we like it!")

Cyril Lignac's pasta salad:an easy to make and very tasty recipe ("With the pesto rosso sauce, it’s a delight!")

Brioche by Cyril Lignac:a very easy recipe to make ("It's ultra soft and stringy, a treat!")