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Roasted Beet Salad with Chevre, Granny Smith and Truffle Vinaigrette

Roasted Beet Salad with Chevre, Granny Smith and Truffle Vinaigrette
YIELDS
4 servings

An elegant salad featuring three kinds of roasted beets, served with a Granny Smith apple gelee, black truffle vinaigrette and a chervil garnish.

Courtesy of Chef Matthew Stowe

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Ingredients

Roasted Beets

8
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 Vinaigrette

½
tsp (2 mL) orange zest
3
Tbsp (45 mL) orange juice
½
tsp (2 mL) lemon zest
2
Tbsp (30 mL) lemon juice
1
tsp (5 mL) soy sauce
½
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

Chevre

½
cup (125 mL) goat cheese
3
Tbsp (45 mL) sour cream
1
Tbsp (45 mL) lemon juice

Golden Beet Chip

4
cup (1 L) canola oil for frying
1
large golden beet, peeled
1
tsp (5 mL) salt

Apple Gelee

4
sheet gelatin
1
cup (250 mL) Granny Smith apple, juiced
1
tsp (5 mL) lemon juice

Beet Wafer

1
large red beet, peeled and sliced thin ⅛-inch (3 mm)
1
cup (250 mL) water
1
Tbsp (15 mL) white wine vinegar
2
Tbsp (30 mL) sugar
½
tsp (2 mL) salt
¼
cup + 2 tablespoons (90 mL) egg whites

Garnish & Assembly

2
Tbsp (30 mL) chervil leaves
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Directions

Step 1

Preheat oven to 375ºF (180ºC).

Step 2

Place red beets in the centre of 16” (40 cm) piece of foil.

Step 3

Sprinkle with a little olive oil, salt and pepper. Fold to form a packet.

Step 4

Repeat with golden and Chioggia beets.

Step 5

Place packages on rimmed baking sheet; roast in 400°F (200°C) oven until fork-tender, 1 hour. Remove from oven and cool for 15min. in foil.

Step 6

Wearing rubber gloves, peel beets; cut into ¼” (5mm) thick slices.

Step 7

Combine all the ingredients in a bowl and whisk until combined.

Step 8

Whisk together goat cheese, sour cream and lemon juice until very smooth.

Step 9

Transfer to a piping bag and place in the fridge until ready for use.

Step 10

In large pot, heat oil to 290ºF (140ºC).

Step 11

Using mandolin, slice beets 1/16” (1.5mm) thick, fry 4 min. until crispy, do not allow to brown.

Step 12

Remove from oil, drain on to towel lined tray, season with salt, reserve.

Step 13

Bloom gelatin in ¼ cup (60mL) cold water until soft.

Step 14

Heat apple juice and lemon juice until warm, not boiling, add gelatin and stir to dissolve.

Step 15

Pour mixture out onto a large plate with a rim.

Step 16

The mixture should be 1/3″ (8mm) thick on the plate.

Step 17

Place in the fridge until set.

Step 18

Remove and cut into 1/3″ (8mm) cubes, reserve.

Step 19

In a small sauce pot combine beet slices, water, vinegar, sugar and salt.

Step 20

Bring to simmer and cook until fork tender.

Step 21

Puree in a blender until smooth, puree should be sauce consistency.

Step 22

Add egg whites and blend until incorporated.

Step 23

Pour liquid onto silicone lined sheet tray and spread evenly to form a thin layer.

Step 24

Place tray in 180ºF (80ºC) oven for 90 min. or until dry and crisp.

Step 25

While still warm, peel from silicone and store room temperature until ready to use.

Step 26

Toss each colour of Roasted Beets separately with 2 tbsp. (30ml) of the Black Truffle Vinaigrette.

Step 27

Pipe Chevre on to plate as desired.

Step 28

Arrange the mixed beets on the Chevre, garnish with Golden Beet Chips, Apple Gelee, Beet Wafers and chervil.

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