{"id":3568,"date":"2013-10-24T11:45:26","date_gmt":"2013-10-24T10:45:26","guid":{"rendered":"http:\/\/www.christianecuisine.com\/?p=3568"},"modified":"2013-10-24T11:45:26","modified_gmt":"2013-10-24T10:45:26","slug":"betteraves-rouge-et-blanche-en-papillote","status":"publish","type":"post","link":"https:\/\/www.christianecuisine.com\/?p=3568","title":{"rendered":"BETTERAVES ROUGE ET BLANCHE EN PAPILLOTE"},"content":{"rendered":"<p><a href=\"https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2013\/10\/betteraves.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3569\" title=\"betteraves\" src=\"https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2013\/10\/betteraves.png\" alt=\"\" width=\"560\" height=\"1020\" srcset=\"https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2013\/10\/betteraves.png 560w, https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2013\/10\/betteraves-164x300.png 164w\" sizes=\"(max-width: 560px) 100vw, 560px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<blockquote><p>1 betterave rouge<\/p>\n<p>1 betterave rose ( la chair est blanche )<\/p>\n<p>Huile de pistache<\/p>\n<p>Fleur de sel<\/p>\n<p>Poivre du moulin<\/p>\n<p>Noisettes concass\u00e9es<\/p>\n<p>&nbsp;<\/p><\/blockquote>\n<p>&nbsp;<\/p>\n<p>Bien laver les betteraves.<\/p>\n<p>Les enfermer dans du papier aluminium.<\/p>\n<p>Mettre \u00e0 four chaud \u00a0200\u00b0\/210\u00b0, pendant 1h\/1h30 suivant la grosseur des betteraves.<\/p>\n<p>V\u00e9rifier la cuisson en piquant avec la pointe d&rsquo;un couteau.<\/p>\n<p>Laisser refroidir et \u00f4ter la peau des betteraves.<\/p>\n<p>Couper des tranches tr\u00e8s fines.<\/p>\n<p>Choisir une belle assiette, d\u00e9poser une tranche de betterave rouge, une tranche de betterave blanche<\/p>\n<p>Bien remplir l&rsquo;assiette.<\/p>\n<p>Rouler une tranche et la d\u00e9poser au milieu pour le d\u00e9cor.<\/p>\n<p>Ajouter un filet d&rsquo;huile de pistache.<\/p>\n<p>Parsemer de noisettes concass\u00e9es.<\/p>\n<p>Un peu de fleur de sel et poivre du moulin.<\/p>\n<p>Garder \u00e0 temp\u00e9rature jusqu&rsquo;au moment du repas.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; 1 betterave rouge 1 betterave rose ( la chair est blanche ) Huile de pistache Fleur de sel Poivre du moulin Noisettes concass\u00e9es &nbsp; &nbsp; Bien laver les betteraves. Les enfermer dans du papier aluminium. Mettre \u00e0 four chaud \u00a0200\u00b0\/210\u00b0, pendant 1h\/1h30 suivant la grosseur des betteraves. V\u00e9rifier la cuisson en piquant avec la pointe d&rsquo;un couteau. Laisser refroidir et \u00f4ter la peau des betteraves. Couper des tranches tr\u00e8s fines. Choisir une belle assiette, d\u00e9poser une tranche de betterave rouge, une tranche de betterave blanche Bien remplir l&rsquo;assiette. Rouler une tranche et la d\u00e9poser au milieu pour le d\u00e9cor. Ajouter un filet d&rsquo;huile de pistache. Parsemer de noisettes concass\u00e9es. Un peu de fleur de sel et poivre du moulin. Garder \u00e0 temp\u00e9rature jusqu&rsquo;au moment du repas. &nbsp; &nbsp; &nbsp; &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[146,12,48,74],"tags":[386,572,571,5,14,4,15,47,20,39,34,19,195,368,769,573,574,575,21,196,40,36,6,37,22],"class_list":["post-3568","post","type-post","status-publish","format-standard","hentry","category-cuisson-au-four","category-entrees","category-legumes","category-papillote","tag-betterave","tag-betterave-blanche","tag-betterave-rouge","tag-blog-cuisine","tag-christiane","tag-christiane-cuisine","tag-cuisine","tag-cuisson-simple","tag-dietetique","tag-elegant","tag-entree","tag-facile","tag-fleur-de-sel","tag-huile-de-pistache","tag-legumes","tag-noisettes","tag-noisettes-concassees","tag-papier-aluminium","tag-peu-chere","tag-poivre-du-moulin","tag-rafraichissant","tag-recette-bistrot","tag-recettes","tag-repas-entre-amis","tag-simple"],"_links":{"self":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/3568"}],"collection":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3568"}],"version-history":[{"count":6,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/3568\/revisions"}],"predecessor-version":[{"id":3575,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/3568\/revisions\/3575"}],"wp:attachment":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3568"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3568"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3568"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}