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Beet Carpaccio with Fresh Ricotta and Crystallized Wasabi

Beet Carpaccio with Fresh Ricotta and Crystallized Wasabi

Courtesy of Market by Jean-Georges Restaurant.

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Ingredients

Beets

5
beets, washed and stemmed
75
g olive oil
25
g salt
10
g white pepper
200
g red wine vinegar
20
g thyme, broken

Crystallized Ginger

30
g wasabi powder
15
g water
50
g sugar

Vinegar Glaze

100
g red wine vinegar
20
g elderflower
6
g salt
1
g guar

To Serve

60
g fresh Ricotta
5
g EVO (extra-virgin oil) on ricotta
⅖ g fleur de sel, on ricotta
76
g beets, sliced
3
g vinegar glaze
5 ½
g crystallized Wasabi
3 ½
g EVO, on beets
⅖ g fleur, on beets
½
g micro shiso or basil
15
g sourdough croutons, sautéed in olive oil
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Directions

Step 1

If the beets are large add an appropriate amount of water so the pan doesn’t scorch.

Step 2

Combine all, place in a hotel pan, and cover with 2 layers of aluminum foil. Roast in a 350 degree oven until cooked. (Do not test doneness with a knife.)

Step 3

Peel beets with a towel and slice on the slicer on setting 4.

Step 4

Punch out with a ring 2’ cutter and shingle onto parchment squares.

Step 5

Make a paste with the wasabi powder and water, allow to stand for 15 mins.

Step 6

Incorporate the sugar until it works into pellet size pieces.

Step 7

Let dry at room temp until crunchy on the outside and chewy in the middle.

Step 8

Store in airtight container at room temp.

Step 9

Combine the liquids and salt in a bowl. Whisk in guar. Allow 15 minutes for full hydration.

Step 10

Arrange the ricotta in the center of the plate in the shape of a rectangle. Season gently with fleur and drizzle with EVO.

Step 11

Arrange the beets on top of ricotta so that it is not seen.

Step 12

Brush liberally with the glaze and then sprinkle with the wasabi. Season again with fleur and drizzle with EVO, then arrange the croutons oven and sprinkle with the herbs.

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