Mess with two different types of beets

135 min. total time

Ingredients for 4 portions

Ingredients for tde pork cheeks

Ingredients for tde beetroot

Ingredients for tde radish stock

Preparation

1. For the pig cheeks: Preheat the oven to 80°C. Season the pig cheeks generously with salt and pepper. Melt the goose fat in a pot and add the pig cheeks. Place the pot in the oven on the middle rack and cook the pig cheeks for 1 to 1 ½ hours (we call this “confit” in professional kitchens) until the cheeks can be easily pulled apart with a spoon.
2. For the red beets: Peel the raw red beets, slice them thinly, and marinate them with 2 tablespoons of vinegar. Cut the cooked red beets into 1 cm cubes. Heat the butter in a pan and toss the red beet cubes in it. Add the remaining vinegar, season with salt and pepper. Clean and wash the spring onions, slice them into fine rings, and mix them with the cooked red beets.
3. For the radish broth: Slightly reduce the broth and cream in a pot. Add the drained radish and puree everything with an immersion blender. Strain the mixture through a sieve into a pot and heat it with the vinegar. Whisk in the butter. Wash and dry the chives, cut them into small pieces, and add them to the mixture.
4. For the pig cheeks: Wash and dry the rosemary. Peel and crush the garlic. Heat butter in a pan, toss the garlic, rosemary, and pig cheeks in it. Arrange cooked red beets on plates, place the sliced pig cheeks on top. Sprinkle raw red beets over it and drizzle the radish broth on the side.

Nutrition score

135 min. total time | 45 min. preparation time | 90 min. cook & rest time