Directions for: Roasted Beet Salad with Chevre, Granny Smith and Truffle Vinaigrette
Ingredients
Roasted Beets8 baby red beets (9.5 oz/272 g)
8 baby golden beets (9.5 oz/272 g)
8 Chiogga beets (9.5 oz/272 g)
2 Tbsp (30 mL) olive oil
1 tsp (5 mL) salt
1 tsp (5 mL) sugar
Black Truffle Vinaigrettetsp (2 mL) orange zest
3 Tbsp (45 mL) orange juice
tsp (2 mL) lemon zest
2 Tbsp (30 mL) lemon juice
1 tsp (5 mL) soy sauce
tsp (2 mL) ginger, minced
2 Tbsp (30 mL) honey
1 tsp (5 mL) truffle oil
3 Tbsp (45 mL) grape seed oil
3 Tbsp (45 mL) black truffles, finely chopped
Chevrecup (125 mL) goat cheese
3 Tbsp (45 mL) sour cream
1 Tbsp (45 mL) lemon juice
Golden Beet Chip4 cup (1 L) canola oil for frying
1 large golden beet, peeled
1 tsp (5 mL) salt
Apple Gelee4 sheet gelatin
1 cup (250 mL) Granny Smith apple, juiced
1 tsp (5 mL) lemon juice
Beet Wafer1 large red beet, peeled and sliced thin 1/8-inch (3 mm)
1 cup (250 mL) water
1 Tbsp (15 mL) white wine vinegar
2 Tbsp (30 mL) sugar
tsp (2 mL) salt
cup + 2 tablespoons (90 mL) egg whites
Garnish & Assembly2 Tbsp (30 mL) chervil leaves
Directions
Roasted Beets1. Preheat oven to 375F (180C).
2. Place red beets in the centre of 16 (40 cm) piece of foil.
3. Sprinkle with a little olive oil, salt and pepper. Fold to form a packet.
4. Repeat with golden and Chioggia beets.
5. Place packages on rimmed baking sheet; roast in 400F (200C) oven until fork-tender, 1 hour. Remove from oven and cool for 15min. in foil.
6. Wearing rubber gloves, peel beets; cut into (5mm) thick slices.
Black Truffle Vinaigrette1. Combine all the ingredients in a bowl and whisk until combined.
Chevre1. Whisk together goat cheese, sour cream and lemon juice until very smooth.
2. Transfer to a piping bag and place in the fridge until ready for use.
Golden Beet Chip1. In large pot, heat oil to 290F (140C).
2. Using mandolin, slice beets 1/16 (1.5mm) thick, fry 4 min. until crispy, do not allow to brown.
3. Remove from oil, drain on to towel lined tray, season with salt, reserve.
Apple Gelee1. Bloom gelatin in cup (60mL) cold water until soft.
2. Heat apple juice and lemon juice until warm, not boiling, add gelatin and stir to dissolve.
3. Pour mixture out onto a large plate with a rim.
4. The mixture should be 1/3" (8mm) thick on the plate.
5. Place in the fridge until set.
6. Remove and cut into 1/3" (8mm) cubes, reserve.
Beet Wafer1. In a small sauce pot combine beet slices, water, vinegar, sugar and salt.
2. Bring to simmer and cook until fork tender.
3. Puree in a blender until smooth, puree should be sauce consistency.
4. Add egg whites and blend until incorporated.
5. Pour liquid onto silicone lined sheet tray and spread evenly to form a thin layer.
6. Place tray in 180F (80C) oven for 90 min. or until dry and crisp.
7. While still warm, peel from silicone and store room temperature until ready to use.
Garnish & Assembly1. Toss each colour of Roasted Beets separately with 2 tbsp. (30ml) of the Black Truffle Vinaigrette.
2. Pipe Chevre on to plate as desired.
3. Arrange the mixed beets on the Chevre, garnish with Golden Beet Chips, Apple Gelee, Beet Wafers and chervil.
See more: Gourmet, Appetizer, Vegetables, Vegetarian, Cheese, Fruit, Eggs/Dairy, Fry, Salad