Beet Salad

Components

  • Roasted baby beets

  • Golden and Red beets

    • Beet Paint

    • Beet Vinaigrette

    • Golden goat cheese puree

  • Chioggia Beet

  • Swiss Chard stems

  • Pistachio Powder

 

Roasted baby beets

Yield: 4 red and 4 golden beets/ 2 salads

 

Ingredients

  • 4 baby red beets

  • 4 baby golden beets

  • Olive oil

  • Kosher Salt

 

Method

 

Preheat oven to 400 degrees Fahrenheit. Rinse the beets in cold water to clean and dry with a clean towel. Place the beets in a container and coat thoroughly in olive oil. Season the beets liberally with salt and wrap each beet in its own foil package. Place the foil-wrapped beets on a baking pan and roast approximately 20 minutes, until tender by touch and a cake tester or paring knife pierce the flesh with minimal resistance. Remove the beets from the foil and separate the golden from red beets to prevent the red color from staining the golden beets. Use a clean dry cloth to massage the skin off the beets. Slice the beets in quarters or eights depending on size and set aside.

 

Beet Paint

Yield: ¼ cup

 

Ingredients

  • 4 large red beets, peeled and cut into chunks to fit into a juicer

  • 2 oz brown sugar

  • 1 Tbs kosher salt

 

Method

 

Pass the beets through a vegetable juicer and strain the into a saucepot. Whisk the brown sugar and salt into the pot and reduce over medium heat until you are left with ¼ cup of the juice. Taste for seasoning, allow the liquid to cool and test the viscosity on a plate to ensure the desired effect is reached.

 

Beet Vinaigrette

Yield: 1 pint

 

Ingredients

  • 4 large red beets, peeled and cut into chunks to fit into a juicer

  • 4 oz brown sugar

  • 2 Tbs kosher salt

  • 4 oz Red wine vinegar

  • 2 Tbs Dijon mustard

  • 1 ½ cups Pistachio oil

 

Method

 

Pass the red beets through a vegetable juicer and strain into a saucepot. Whisk the sugar and salt into the beet juice and reduce by half over medium heat. Allow the reduced beet juice mixture to cool completely and blend with the vinegar and mustard in a blender. While blending, slowly drizzle in the pistachio oil until fully emulsified. Taste for seasoning.

 

Golden Goat Cheese Puree

Yield: 1 pint

 

Ingredients

  • 4 baby golden beets

  • Canola oil

  • 2 Tbs kosher salt

  • 2 oz white wine vinegar

  • 4 oz chevre goat cheese

  • 2 oz heavy cream

 

Method

 

Preheat oven to 400 degrees Fahrenheit. Coat beets in oil and season with salt. Wrap with foil and roast until very tender, but not burnt. Peel the beets with a clean towel and place in a blender with the vinegar. Blend the beet and vinegar solution until homogenous, add the cheese and continue blending until smooth. Finish with the cream and blend briefly to achieve the desired texture.

 

Swiss Chard

Yield: 2 salads

 

Ingredients

  • 1 bunch rainbow swiss chard, stems separated from leaves

  • 2 oz Pistachio Vinaigrette (recipe above)

  • Extra Virgin Olive oil

  • Kosher salt

  • Fresh cracked black pepper

  • 2 Golden beets, juiced

  • 2 Red beets, juiced

  • Pistachio oil

 

Method

 

Preheat oven to 375 degrees Fahrenheit. Cut large pieces of the most aesthetically pleasing sections of the swiss chard greens. Season these pieces with olive oil, salt and pepper and bake in the oven on a rack until crisp, approximately 12 minutes. Julienne the remaining greens and toss with the pistachio vinaigrette.

Peel the stems and place the yellow and red stems in separate Cryovac bags. Use the golden beet juice, 1 ounce of pistachio oil, salt and pepper for the yellow stems and red beet juice with the red stems. Sous vide the swiss chard stems at 180 degrees Celsius for about 15 minutes until slightly translucent and tender. Slice the stems on a sharp bias and set aside for plating.

 

Pistachio Powder

Yield: 1 pint

 

Ingredients

  • ½ cup pistachio oil

  • 2 cups Tapioca Maltodextrin

  • Kosher salt

  • 1 cup Sicilian pistachios, chopped and toasted golden brown in the oven

 

Method

 

Whisk the oil into the Tapioca Maltodextrin until crumbly. Place the mixture into a large sauté pan and heat over medium heat while constantly whisking to distribute the heat evenly. Once the crumbles are evenly toasted remove from the pan onto a parchment lined tray. Season with salt and mix gently with the pistachios.

 

Plating

 

Use a pastry brush to spread even lines of the red beet paint across the plate. Use an offset spatula to spread the golden goat cheese puree parallel with the beet paint. Use a mandolin to slice the Chioggia beet 1/8th inch thin and cut out a perfect circle with a ring cutter. Dress five of these slices lightly with salt, pepper, and Pistachio oil and arrange in an alternating pattern along the length of the beet lines. Place the swiss chard stems on top of the sliced beets. Dress the roasted baby beets with the beet vinaigrette and a touch of salt. Arrange whimsically around the plate and sprinkle the dressed chard greens over the top. Finally, liberally blanket the salad with the pistachio powder for texture and aesthetic effect.