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Heirloom Beets

The Peninsula Hotel New York, Clement, Brandon Kida - May 22nd, 2014

Beets:

  • 1 lb. heirloom beets, washed and scrubbed
  • kosher salt
  • black pepper, freshly ground

Place beets in hotel pan on bed of salt; cook in combi oven with half steam and half roast until soft and tender; remove from oven; remove skin; chill to 38˚F or below; reserve.

Pickled beets:

  • 20 baby heirloom beets, peeled
  • pickling liquid (to cover)

Place beets in sanitized pickling jar; cover with hot pickling liquid; seal; cool to room temperature; reserve, chilled.

Beet gazpacho:

  • 1 pt. red heirloom beets, peeled and chopped
  • 1 cup day-old bread
  • 1/2 cup olive oil
  • 1 qt. red seedless grapes
  • 1 garlic clove
  • 2 shallots
  • Sherry vinegar
  • 1/2 cup walnuts, toasted
  • 1 sprig tarragon
  • kosher salt
  • black pepper, freshly ground

Place all ingredients in blender; puree on high till smooth; pass through chinois; season; chill to 38˚F or below; reserve.

Lemon vinaigrette:

  • 1 pt. lemon juice
  • 1 qt. olive oil
  • kosher salt
  • black pepper, freshly ground
  • 1 Tbsp. honey
  • 1 Tbsp. Dijon mustard
  • 2 Tbsps. rue, chopped
  • 2 Tbsps. tarragon, chopped

Place all ingredients in large container; seal; shake vigorously; adjust seasoning; reserve.

Assembly:

  • bibb lettuce hearts
  • ash-ripened goat’s milk cheese
  • Farmhouse yogurt
  • walnuts
  • olive oil
  • sea salt
  • black pepper, freshly ground

Dress bibb hearts with 1 Tbsp. reserved lemon vinaigrette; toss with reserved beets, pickled beets, and cheese; place spoonful of reserved beet gazpacho in center of a plate or shallow bowl; spoon 1 Tbsp. Farmhouse yogurt off to side of gazpacho; top with dressed bibb hearts/beets; add walnuts; season with olive oil, sea salt, and pepper.