Beets with Cranberry & Guanciale
A perfect dish to finish at the table in front of your guests! You can go ahead and prepare everything, and just grill on the charcoal when it’s time for the show!
If you can’t find guanciale, you can replace it with pancetta.
Preheat the oven to 140 °C
Evenly spread 400 g of coarse salt into a baking dish and add 10 clean red beets
Bake in the oven for 2-3h until fork tender. Let it cool down at room temperature
Dice 100 g of lardo into very small pieces
Cut 8 slices of guanciale, as thin as possible
Add the lardo to a saucepan over medium-low heat and cook to render as much of the fat as possible
Strain the lardo through a fine mesh sieve into a saucepan
Add 120 g of cranberries to the lardo fat
Remove the beets from the salt
Peel the beets with the help of a knife
Quarter the beets. The salt baked beets are ready
Plate 4 pieces of the warm Salt Baked Beets in a serving dish. Add 2 tbsp of the cranberries on the side
Grill the guanciale directly on lit charcoal in a bowl. Place 2 slices on each plate
The beets with cranberry & guanciale are ready! Enjoy! This is the perfect dish for impressing your guests!
Yield 4 portions
Coarse Salt400 g
Clean Red Beet10
Fine Mesh Sieve