- 4 chicken breasts
- 1 bunch of thick green onions
- 200 gr. beet juice
- 50 gr. sugar
- 1 sheet gelatin
- 400 gr. of baby potatoes
- Virgin olive oil
- First make an onion puree: cover the green onions with oil and cook them over a low heat until tender. Then remove excess oil and blend. Add a pinch of salt and pepper.
- Mix the beet juice and sugar, and bring to the boil. Cook for a few minutes and remove from heat. Add a previously hydrated gelatin sheet and once the mixture has cooled, add a few drops of lime juice.
- Cut into the chicken breasts into lonfg slices. Season and cook on a flat top grill. Serve with the onion puree and potatoes. Top with caramelized beet.