Ingredients for 3 to 4 people
- 2 small raw red beets
- 1 nice fennel
- 1 grapefruit
- 1 orange
- 1 lemon
- 1 or 2 endives
- 4 tbsp. to s. Greek yogurt
- 1 lemon zest
- olive oil
- red wine vinegar (or lemon juice)
- mustard seed pickles
- fresh dill
- salt, pepper, Espelette pepper
The preparation
Wash the beets, enclose them in a foil packet with a little olive oil, bake at 180°C for 45 minutes to 1 hour (depending on the size of the beets). Check the cooking with the tip of a knife; if it goes in and out without resistance, it is cooked. Let the beets cool, then peel them by hand (the skin should come off very easily), cut them into quarters.
In a container, prepare the base by mixing the Greek yogurt, 1 teaspoon of olive oil, lemon zest, salt, pepper and Espelette pepper. Slice the fennel very finely with a mandolin. Season with a drizzle of olive oil and 1 tablespoon of red wine vinegar or the juice of half a lemon. Salt, pepper.
Lift the tops of the three citrus fruits. Strip the endive leaves. At the bottom of a dish or on each plate, place the yogurt and make an indentation with the back of the spoon. Arrange on top, creating volume, the fennel salad, the beetroot quarters, the citrus supremes, a few endive leaves, 1 or 2 spoonfuls of mustard seed pickles, a few sprigs of fresh dill. Finish with a pinch of salt, a pinch of Espelette pepper and a drizzle of olive oil.