Fine Dining Beet Root Salad
Beet salad with whipped goat cheese, pumpernickel crumble, pistachio and dandelion greens
Ingredients
Roasted Beets
- 1 Bu Yellow beets
- 5 sprigs Thyme
- To Coat Extra Virgin Olive Oil
- 3 cloves Garlic, smashed
Pickeled Beets
- 2 ea Large red beets
- 12 oz Evoo
- 4 oz Balsamic Vinegar
- 12 0z Water
- 10 sprigs Thyme
- 3 g Caraway seeds
Beet Puree
- 300 g Pickled beet trim
- Beet cooking liquid
- 20 g Cream Fraiche
- Xanthan Gum
Beet Vinaigrette
- 150 g Beet cooking liquid
- Xanthan Gum
- Sherry Vinegar
Whipped Goat Cheese
- 140 g Goat Cheese
- 140 g Cream
Pumpernickel Crumble
- 250 g Pumpernickel, dried
- 90 g Butter
- 20 g Shallots minced
- 5 sprigs Thyme picked
- 60 g Maple syrup
Garnish
- 28 sprigs Dandelions greens
- 4 oz Pistachios
Instructions
Roasted Beets
- 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.
Pickled Red Beets
- 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.
Beet Puree
- 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.
Beet Vinaigrette
- 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.
Whipped Goat Cheese
- In a stand mixer with the whisk attachment, mix together goat cheese, cream, salt and white pepper. Whisk just until it is airy.
Pumpernickle Crumble
- 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.
Dandelion Greens
- 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.
Pistachios
- 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.