Salt Crusted Beetroot, Cocoa Oil

I told you about in my last post about the sea bream ceviche with avocado, pomegranate and lime. Chef Jimmy Desrivières from the W Paris Opera was very kind to share it with me so I could publish it on The Pineapple Chef. Here’s a second recipe by the same Chef, you lucky readers ! A beetroot cooked in coarse salt! Go and taste the delicious original version at the W ‘Saturway’ Brunch, every saturday (details and reservations at this number: + 33 1 77 48 94 94).Ingredients:

  • 1 large beet (400 to 500g)
  • 200g gluten-free flour
  • 50g water
  • 90g coarse salt
  • 100g sunflower or grapeseed oil
  • 25g cocoa powder
  • 1 shallot peeled and sliced
  • 1/2 bunch of chives
  • 5g Xérès vinegar
  • salt and pepper


  1. Wash and dry the beetroot
  2. In a bowl, mix the oil and the cocoa power. Leave it to rest and the cocoa will lay at the bottom of the bowl after a while
  3. In a bowl, mix the water, the flour and the coarse salt. Make a ‘dough’
  4. Preheat your oven to 320°F
  5. Wrap the beetroot with the dought and place it in an oven dish
  6. Cook the beetroot for one hour
  7. Retrieve from the oven and break the crust
  8. Prepare the sauce with the oil, the vinegar, the chives and the shallot
  9. Slice the beetroot with a mandolin and display it in a plate with the sauce
  10. Season to taste

Enjoy !