Fine Dining Beet Root Salad

Parker Hallberg

Beet salad with whipped goat cheese, pumpernickel crumble, pistachio and dandelion greens

Prep Time 50

Cook Time 1

Total Time 1 50

Course Starter

Cuisine American, French

Servings 4 people

Calories 250 kcal

Trim and scrub the yellow beets. Into a pan with a lid, place the beets cut side down. Drizzle with extra virgin olive oil, salt, pepper, thyme and smashed garlic. place the lid on and roast in a 350 f oven until tender. Test with a cake tester or paring knife. About 45 minutes.
Once the beets come to room temperature, peel them and quarter the beets. Strain the cooking liquid.

Trim, peel and slice the beets 1 inch thick. Place into a pot with a lid the beets, oil, balsamic, water, thyme, caraway and season with salt and pepper. Place into a 350 f oven until tender. About 90 minutes.
Remove from the liquid, and punch using ring molds. I like to use two different sizes. Trim up any beets that are taller than the others.

To a blender, add beet trim and just enough beet cooking liquid to blend. Finish with creme fraiche, a pinch of xanthan gum, salt and white pepper then pass.

Add the beet cooking liquid to a blender. With it running add just enough xanthan gum until it thickens. Season with salt, white pepper and a splash of sherry vinegar then strain.

In a stand mixer with the whisk attachment, mix together goat cheese, cream, salt and white pepper. Whisk just until it is airy.

Onto a wire rack, lay out 500 g of pumpernickle. Dry it out in 300 f oven. Break it up with your hands and add it to a food processor. Using a collander, shake off any flour and make sure the pieces are all relatively even.
Into a saute pan, add the butter, Once melted, add in the shallot and thyme. Cook until the shallot is translucent. Add in the maple and bring up to a boil. Add to the pumpernickel and lay out on a sheet tray. Bake in a 300 degree oven until dry.

Cut the tips into 3 inch pieces. Cut along the stalk about half way up on both sides. Trim the sides at an angle and cut the stalks on a bias. Store in ice water.

Toast the pistachios in a 300 f oven until golden brown, about 25 minutes. Let them cool and pulse them in a food processor. Use a collander to sift the small pieces. Re-blend any large pieces. once everything goes though the collander, sift out any powder. We want to use the larger pieces. The powder can be saved for other applications.

Keyword Beets, pumpernickel, roasted Beets, whipped goat cheese