Preparing the presentation elements:
200 g of raw red beetroot (large pieces) 750 g of navel orange (36 nice supremes) 20 g of whole-grain mustard
10 g of coarse salt Supreme 5 oranges and set aside 40 large supremes •Wash the red beetroots. Cut off the root and carve out the stems. Place the beets in a saucepan and cover with water. Bring to the boil and skim if needed. Add the coarse salt and cook at a simmer for 2h. Set aside 2 nice beets. Set the rest aside and let cool in their cooking juice. •Strain and peel the cooked beets. Cut the firm beets using a mandolin slicer set to a width of 05 mm. Cut 80 slices. Place on a tray lined with cling film. Brush the slices with argan oil and whole-grain mustard. Set aside.