Beetroot patch
Summer beets are a special treat, especially when you get them small and tender. This is a pretty and refreshing salad using the beets in a few different ways.
I cooked the beets sous vide but you can roast them to equally delicious results. I then marinated them in a little olive oil and balsamic crema to impart sweet and tangy flavour.
I then made a light mayo style dressing to which I added some of the juice that accumulated with the beets to give it a nice pink colour. I also made a goat cheese mousse because goat cheese goes so well with beets.
I chose a few beet leaves from my garden and grilled a couple of them to a crispy texture and garnished with a couple fo fresh beet leaves as well.
The golden sprinkling over the plate is from a homemade honeycomb I prepared for a recent dessert. If you don’t have honeycomb use walnuts or pistachios, chopped and scattered them over the beets, not too much.
Enjoy.
Ingredients and directions:
Beets:
a bunch of baby beets with leaves
2 tablespoons balsamic crema
1 tablespoon olive oil
Wash the beets and dry.
Wrap place on a sheet of foil, drizzle with a little olive oil.
Seal the foil over the beets creating a package.
Roast in a preheated 400F until done, about 30-45 minutes depending on the size and freshness of the beets.
Let cool then gently peel and cut in halves or quarters, depending on the size.
Place beets in a bowl, drizzle with oil and balsamic crema and toss gently to distribute the dressing.
Set aside or refrigerate. Bring back to room temperature before using.
Beet Mayo:
1 egg yolk
2 teaspoons Dijon mustard
1 tablespoon white wine vinegar
1/2 teaspoon salt
A grind of white pepper
1 tablespoon of the dressing that collected in the marinated beets
1/2 cup olive oil
Combine all the ingredients in a jar and blend with an immersion blender until creamy.
Goat cheese mousse:
1/2 cup goat cheese
1/3 cup whipping cream or as needed
Combine in a food processor and process until smooth. Add cream to the right consistency.
Transfer to a small piping bag
Grilled beetroot leaves:
1 large or a few small beetroot leaves
Olive oil
Salt
Brush the leaves with oil, grill on a hot grill or in a skillet until crisp. then sprinkle with salt
Garnishes:
Dill springs
Dill flowers
Edible flowers
Microgreens
Assembling:
Smear beetroot mayo on one side of the plate.
Arrange the beets along the other half of the plate.
Pipe goat cheese mousse between the beets.
Arrange the garnished here and there.
Lay the crispy beetroot leaves and the fresh leaves over.
Serve immediately.
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