Roasted beet with chicken wings and mussels by topchef Ron Blaauw

Ingredients for 4 people:


12 chicken wings

Salt and pepper

1 teaspoon of garlic powder

4 tablespoons of soy oil


1 kg of XL mussels

4 tablespoon of soy oil

250 gr mussel vegetables / bouquet

2 cloves of garlic

2 sprigs of thyme

1 dl Noilly Prat (also with dry white wine or beer)


500 gr beet (or 300 gr boiled red beet)

2 tablespoon of mayonnaise

1 tablespoon red wine vinegar.

1 teaspoon of fine mustard

1 tablespoon of tarragon leaves

1 tablespoon capers

  • Preheat the WWOO Braaimaster, on an indirect method. A pan or oven is also suitable for this dish.
  • Wash the beet and roast for about 2 hours caveman style ¬- on the hot coals of the WWOO Braaimaster.
  • Let the beets rest in a closed container and peel them afterwards.
  • Marinate the chicken wings for an hour and a half in the herbs. Fry the wings, using an indirect method, on a hot WWOO Braaimaster for about 40 minutes. Let them rest for 5 minutes. Before serving, only remove the bones from the meat.
  • Rinse and wash the mussels carefully. Prepare the mussels in a large pan or aluminum barbecue with the ingredients on the WWOO Braaimaster.
  • Cut the beet into equal pieces, make a tasty salad with the ingredients.
  • Put the beet salad on a large plate.
  • Garnish with the mussels (without moisture).
  • Add the crispy chicken wings here.
  • Garnish the whole with fresh herbs and capers.