{"id":2083,"date":"2021-01-19T16:56:52","date_gmt":"2021-01-19T15:56:52","guid":{"rendered":"https:\/\/www.biauxarpajonnais.org\/?p=2083"},"modified":"2021-11-12T12:11:45","modified_gmt":"2021-11-12T11:11:45","slug":"carpaccio-de-betterave","status":"publish","type":"post","link":"https:\/\/www.biauxarpajonnais.org\/index.php\/2021\/01\/19\/carpaccio-de-betterave\/","title":{"rendered":"Carpaccio de betterave"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"alignleft size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"226\" height=\"205\" src=\"https:\/\/www.biauxarpajonnais.org\/wp-content\/uploads\/2021\/01\/Carpaccio-de-betterave.jpg\" alt=\"\" class=\"wp-image-2084\"\/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingr\u00e9dients pour 4 personnes<\/strong> :<br>550g de betterave chioggia<br>1 poign\u00e9e de feuilles de Claytone<br>Roquefort ou fromage de ch\u00e8vre \u00e9miett\u00e9<br>2 c\u00e0s de pistaches, noix ou graines de courge<br>Coulis de vinaigre balsamique<br>Huile d&rsquo;olive<br>Sel et poivre du moulin.<br><br><br><strong>Pr\u00e9paration<\/strong> :<br>Commencez par \u00e9plucher les betteraves.<br>Coupez d\u00e9licatement de tr\u00e8s fines tranches (les plus fines possible) de betterave avec une mandoline.<br>Disposez les tranches de betterave en rosace dans 4 petites assiettes en laissant libre cours \u00e0 votre cr\u00e9ativit\u00e9, le visuel est important.<br>Arrosez d&rsquo;un filet de coulis de balsamique et quelques gouttes d&rsquo;huile d&rsquo;olive.<br>Ajoutez un ou deux tours de poivre du moulin et une pinc\u00e9e de sel.<br>R\u00e9partissez les feuilles de Claytone et le fromage \u00e9miett\u00e9 de votre choix sur votre assiette.<br>Terminez en saupoudrant de quelques graines l\u00e9g\u00e8rement toast\u00e9es, de pistaches ou noix concass\u00e9es.<br>Servez aussit\u00f4t.<br><br><br><br><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignleft size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.biauxarpajonnais.org\/wp-content\/uploads\/2021\/02\/carpaccio-de-betteraves-Isabelle-Avenet-1024x576.jpg\" alt=\"\" class=\"wp-image-2447\" width=\"268\" height=\"150\" srcset=\"https:\/\/www.biauxarpajonnais.org\/wp-content\/uploads\/2021\/02\/carpaccio-de-betteraves-Isabelle-Avenet-1024x576.jpg 1024w, https:\/\/www.biauxarpajonnais.org\/wp-content\/uploads\/2021\/02\/carpaccio-de-betteraves-Isabelle-Avenet-300x169.jpg 300w, https:\/\/www.biauxarpajonnais.org\/wp-content\/uploads\/2021\/02\/carpaccio-de-betteraves-Isabelle-Avenet-768x432.jpg 768w, https:\/\/www.biauxarpajonnais.org\/wp-content\/uploads\/2021\/02\/carpaccio-de-betteraves-Isabelle-Avenet-1536x864.jpg 1536w, https:\/\/www.biauxarpajonnais.org\/wp-content\/uploads\/2021\/02\/carpaccio-de-betteraves-Isabelle-Avenet.jpg 2016w\" sizes=\"auto, (max-width: 268px) 100vw, 268px\" \/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><br><br><strong>r\u00e9alis\u00e9e par Isabelle<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients pour 4 personnes :550g de betterave chioggia1 poign\u00e9e de feuilles de ClaytoneRoquefort ou fromage de ch\u00e8vre \u00e9miett\u00e92 c\u00e0s de pistaches, noix ou graines de courgeCoulis de vinaigre balsamiqueHuile d&rsquo;oliveSel et poivre du moulin. Pr\u00e9paration :Commencez par \u00e9plucher les betteraves.Coupez&#8230;<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,49],"tags":[],"class_list":["post-2083","post","type-post","status-publish","format-standard","hentry","category-betteraves","category-claytone-de-cuba","no-post-thumbnail"],"_links":{"self":[{"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/posts\/2083","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/comments?post=2083"}],"version-history":[{"count":2,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/posts\/2083\/revisions"}],"predecessor-version":[{"id":3790,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/posts\/2083\/revisions\/3790"}],"wp:attachment":[{"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/media?parent=2083"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/categories?post=2083"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/tags?post=2083"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}