Culinary Arts

“Spin-Painted” Beet

Massimo Bottura

Lesson time 29:46 min

Discover the secret ingredient in this striking vegetarian dish of roasted beets that is inspired by one of Massimo’s favorite artists, Damien Hirst. Its highly versatile sauces can be used in many other meat and vegetable preparations.

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Massimo Bottura
Teaches Modern Italian Cooking
Massimo Bottura teaches you his take on traditional Italian cooking—from risotto to tortellini—and shares techniques for reimagining your own recipes.
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MASSIMO BOTTURA: We're going to teach you how to make a delicious vegetarian dish inspired by one of my favorite artists. The sauces in this recipe can be used in all kind of meat and vegetable dishes. You're going to want to use them everywhere. I'm back. Actually, we are back. Right? Today we're going to show you how to make a vegetarian dish. It's going to be called beautiful spin painted psychedelic beet, not flame grill. We're going to present it in aesthetic way as Damien Hirst, one of my favorite artists, is using color in the spin painting. And we're going to give the perception of your palette of eating grilled red beet. Actually, the red beet is not grilled, but it's just lightly smoked and cooked roasted in the oven. So first of all, we have to cook the beet. We have to prepare the beet. We're going to use like two foil like this. We're going to put the beet in the middle. And we're going to put salt in there, a little bit of extra virgin olive oil. We're going to wrap the beet, close the foil, and we're going to cook in the oven two hours on 200 degrees. We're going to burn them. All right? First of all, we need to roast the red pepper for 40 minutes at 180 degrees. Once we have the red pepper roasted, we're going to put in a bowl. And then we're going to close the bowl with plastic wrap. And we're going to leave it. At that point, we're going to open the bowl. And we're going to start peeling. And the skin is going to come out very, very easily, you know? Like that. And in a very easy way, you're going to clean them from the skin. We do this to discovering the perfect flavor of roasted red pepper sauce. We just to clean from every single things then can really alterate the flavor. And the skin can really gives you some bad taste that is not what we wanted. And also it's not digestible. So when I say that the chef is using the technique and the knowledge for the ingredients to let the ingredient express himself, it's just for this reason. Taka clean the red pepper, but it's just pure water, like hot water, to clean the pepper from all these seeds and leftover from the imperfection of the skin. Taka is cutting with his knife that is a vegetable knife. And he's cutting filet because we're going to create the sauce. It is very, very easy sauce. But most of the time, this solution for your problem are in a simplicity, because it's very, very important. Sometimes you get crazy on find incredible technique that you don't go anywhere. OK. Taka is putting in a pan the pulp of the pepper with all the juices. Don't do like that like Taka does, because if you have a very sharp knife, going this direction close to your hand, you can cut yourself very easily, because when the knife is very sharp. You have to be a professional to do that kind of stuff. So help with some spatula or something. And you can do it and get all the juices in there. Then we're going to add a couple of spoons of vinegar. I sai...


Reimagine your cooking

Massimo Bottura, chef of the three-Michelin-star Osteria Francescana, treats his world-renowned restaurant as a laboratory of ideas. In his MasterClass, he shares how he transforms classic, regional Italian recipes into exciting modern dishes. You’ll learn how to make rich, flavorful tagliatelle al ragù, pumpkin risotto, and a MasterClass-exclusive Emilia Burger recipe. Develop your palate and embark on a culinary adventure.



Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

Oh the passion! You feel it in the simple dishes elevated to perfection. The first of the classes that have made me walt to rush into the kitchen and do my own versions with sesonal produce form my part of the world - ispirazione!

Massimo is a force of nature, sincere and simple in cooking creatively. A great course. I will come back to his course and cookbook more than any other.

The best place to start is at the beginning - well done!

I signed up for MasterClass to become a better writer. I watch Massimo (and Taka) to become a better artist. He's not just a chef. He's an artist. He's an evolved artist because his form is always so actively connected to his time, his community, himself.


Comments

Liz

That looks beautiful! His passion and enthusiasm are infectious, I'd travel the earth to eat his creations...

Jean C.

I am getting a massive amount of enjoyment out of this class!!!! I can't wait to finish so I can watch it all over again!! Bravo!!

Margaret E.

What a beautiful plate. I have a chinois and use it regularly. Well worth the cost.

Jaime H.

This is my favourite lesson so far. Maestro, Il tuo entusiasmo è contagioso. I've ordered a chinois, a new vegetable knife and a new steamer online so I can attempt this dish. Will let you know how it turns out.

Erik H.

Gentlemen, you are simply i migliori - Every lesson so far taught me something important to bear in mind - Plus the added entertainment value: Watching expressive, mad chef Bottura with his trusted, martial arts-trained wingman Taka is like enjoying a culinary version of inspector Clouseau and his trusted Cato... The expression on chef Taka's face when Massimo asks for his knife to cut the beetroot alone is to die for! Equally personal and inspiring :-)

Marcus

I had the same experience with the green Herb sauce as another student, too thin. The amount of water that Taca adds before he starts the blender, and what is actually poured out after spinning looks a lot different. What am I missing?

Kristine K.

Wow! Food Art! I am vegan and this dish is my DREAM! What kind of vinegar was that?

Patty S.

I love beets and the presentation is really modern and I like beautiful colors and design!!

Tamie C.

I did pan seared fish with 3 of the sauces last night (I did not do the potato one). The sauces were amazing and really delicious with the delicate and mild fish. I did not add the balsamic drizzle ,which would have been lovely on the plate but I wasn't sure about the flavors! I love watching him create! Loving this class!!

Stephen D.

This dish is amazing. I had two trial runs and was blown away by how good it is. The sauces are incredible. The "perception of roast potatoes" is beautiful. I presented this to guests last night. There were seven people at the table and their reaction when the plates were served was very funny. "So who really cooked that?" :-) I've made it three times now and the sauces can be done very quickly after doing it a few times. I can thoroughly recommend doing this. Have fun. Stephen