From Massimo Bottura's MasterClass

“Spin-Painted” Beet

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.

Topics include: Making the Red Pepper Sauce • Making the “Roasted” Potato Sauce • Making the Herb “Chlorophyll” Sauce • Plating the Beet

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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.

Topics include: Making the Red Pepper Sauce • Making the “Roasted” Potato Sauce • Making the Herb “Chlorophyll” Sauce • Plating the Beet

Massimo Bottura

Teaches Modern Italian Cooking

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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.

This was wonderful - Such passion! Loved it.

Massimo Bottura es tan apasionado al cocinar, me gusta su estilo y originalidad.

Marvelous! My culinary skills will transcend dimensions due to this course. I plan to retake the class so I fully absorb the passion.

Phenomenal. Felt like Chef B. was speaking directly and caringly to me. His enthusiasm and remarkable skill took my cooking to a whole new level.

Comments

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

Tamie C.

I am in the process of making these sauces to serve with fish tomorrow night. I just made the herb one and it is too thin. (I obv overdid it on the water!) Any ideas on how to thicken it without going through the entire process again?

A fellow student

Not all of your students are from north america. I’m peruvian (kingdom of potatoes) and following your lessons. Perhaps you should desscribe the land in which the potatoe was farmed; also describe potatoes earthy flavour for us to find our own

Srikanth M.

Chef Massimo Bottura's passion for culinary arts and his generous classes to pass his knowledge to his apprentices is the most striking in all his classes. A traditionalist with the right dash of adventure to encourage you to explore your palate. Love his classes more than anybody else on this platform.

Razvan H.

General question: is there a reason chefs use the conical sieve (chinois) rather than a (very fine) round mesh strainer? I'm asking because a round strainer is not as deep as the conical shape and "sits" better on a shallow pot without having to use the stand shown in the video.

Razvan H.

General question: is there a reason chefs use the conical sieve (chinois) rather than a (very fine) round mesh strainer? I'm asking because a round strainer is not as deep as the conical shape and "sits" better on a shallow pot without having to use the stand shown in the video.