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red beet juice red wine vinegar yellow beets red beets canola oil extra-virgin olive oil kosher salt Chevreaux baby beet greens
Viewed: 9 - Published at: 6 years agoIngredients
- 1 cup red beet juice (from about 1 pound beets; or purchased from a health food store)
- 1 teaspoon red wine vinegar
- 1 to 2 yellow beets at least 2 1/4 inches in diameter (enough to yield twelve 1/8-inch slices), scrubbed
- 1 to 2 red beets (enough to yield thirty-six 1-inch-long batons), scrubbed
- 2 tablespoons canola oil
- Extra virgin olive oil
- Kosher salt
- 6 ounces ashed Chevreaux or other ashed goat cheese, at room temperature, cut into 6 wedges or portions
- 1/2 cup baby beet greens
- Beet Powder (see below)
Method
- 1/2 cup finely chopped beet (chopped in a food processor; or use the pulp left after juicing beets in a juicer)
- Blot the beet pulp with paper towels to extract excess moisture.
- Line a microwave tray with a piece of parchment paper and spread the beets on it in a thin, even layer.
- Microwave on low power for 30 to 40 minutes, or until the beets are completely dried out but still maintain their color.
- Let the beets cool to room temperature.
- Grind the beets to a powder in a coffee or spice grinder.
- Store in a covered plastic container.
- Heat the beet juice to a simmer in a small saucepan and cook until there are large bubbles forming at the top.
- Add the red wine vinegar and reduce until the liquid has a syrupy consistency.
- Pour into a small squeeze bottle.
- Preheat the oven to 300 degrees F.
- Wrap the yellow beets and red beets separately in aluminum foil, adding 1 tablespoon of the canola oil to each.
- Roast for 1 1/2 to 2 hours, or until they are tender.
- Peel the cooked beets.
- Cut the yellow beets into twelve 1/8-inch slices, then cut them with a cutter into 2-inch rounds.
- Cut the red beets into 36 batons about 1 inch long by 1/4 inch thick.
- Season all the beets with a little olive oil and salt.
- Pipe some beet glaze in dots of decreasing size down one side of the plate.
- Place a round of yellow beet in the center of the plate.
- Top each with 6 red beet batons laid side by side and another slice of yellow beet.
- Lay a wedge of cheese over each slice.
- Toss the beet greens with a little olive oil and salt.
- Stack a small pile of greens on each round wedge of cheese and sprinkle the plates with beet powder.
