IN ADVANCE

Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the Stainless Steel Grid, to a temperature of 180°C. Wash the beetroot, pat dry and place with the sprigs of thyme in an aluminium dish. Drizzle with the vegetable oil and sprinkle with sea salt to taste. Cover the dish with aluminium foil.

METHOD

Put the dish with the beetroots on the grid of the EGG and close the lid; leave to roast for around 1 hour until al dente.

Remove the dish from the EGG and the beetroot from the dish. Remove the grid and convEGGtor from the EGG, sprinkle a tablespoon of Cherry Wood Chips on the glowing charcoal and replace the convEGGtor and the grid. Place the beetroot on top, close the lid of the EGG and leave the beetroot to smoke for around 5 minutes.

Remove the beetroot from the EGG and leave to cool. Place the Cast Iron Skillet on the grid and leave to heat up. Add the sunflower seeds and roast them for approx. 10 minutes until golden brown. Stir the seeds occasionally, closing the lid of the EGG after each action. Meanwhile, for the croutons, cut off the crusts of the bread and cut the slices into 1 cm cubes. Drizzle with the vegetable oil and season with salt and pepper to taste.

Scoop the sunflower seeds out of the skillet and set aside. Add the bread cubes to the skillet and fry them for around 15 minutes until golden brown and crispy. Stir the cubes occasionally, closing the lid of the EGG after each action.

Meanwhile, to make the tartare, peel the skin off the beetroots and grate them coarsely. Peel and finely chop the banana shallot. Pull off the parsley leaves and chop finely along with the gherkins, capers and chives. Peel the apple, remove the core and cut the fruit into 5 mm cubes. Mix these ingredients with the olive oil, the mustards, the sunflower seeds and salt and pepper to taste. For the salad, remove the stems from the bunches of chervil and parsley. Mix the herbs with the rocket, olive oil and salt and pepper to taste.

Remove the croutons from the skillet. Place a round cutter (Ø 8 cm) on a plate and fill it with the beetroot tartare. Press down gently with the back of a spoon and remove the cutter. Make three more tartares in the same fashion. Place some of the salad on each of the tartares. Sprinkle the croutons and crumble the goat’s cheese around the beetroot tartare. Finally, drizzle with the balsamic syrup.