At the table with DECENIO | Nuno Bergonse - Decenio

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Use to roasted beetroot with burrata, grilled bimi, and pistachios
Use to roasted beetroot with burrata, grilled bimi, and pistachios
Roasted Beetroot with Burrata, Grilled Bimi, and Pistachios

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Preparation Start by preheating the oven to 180ºC. Wrap the beets and garlic head in aluminum foil, season with coarse salt, and bake for about 1 hour, until tender. Remove from the oven, let cool slightly, and while still warm, peel the beets. Cut them into wedges and set aside. In a mortar, prepare a rustic pesto: crush the pistachios with a pinch of coarse salt, the fresh coriander, the roasted garlic cloves (previously removed from their skins), the lemon and orange juice, the za'atar, the grated Parmesan cheese, and black pepper. Gradually add olive oil until you obtain a smooth, well-combined paste. Gently wrap this mixture around the beetroot segments, ensuring they are well coated and shiny. Meanwhile, blanch the bimi in boiling salted water for 1 to 2 minutes. Drain and cool quickly. Finish by grilling over charcoal until toasted. Season with olive oil, fleur de sel, and a touch of za'atar. Completion Arrange the seasoned beetroot on a serving dish, distribute the grilled bimi, and place the burrata in the center. Finish with coarsely chopped pistachios, a generous drizzle of olive oil, and, if desired, some caramelized nuts for texture and contrast. GO BACK