Beets and Carrots

Smoked Beets, Roasted Carrots, Whipped Feta, Hibiscus-Pickled Shallots, Fermented Honey, Fresh Herbs

Chef Nathan Parsons of Sister Ship | Nantucket, MA

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Adapted by StarChefs | August 2023

INGREDIENTS

Fermented Honey:
Yield: 690 grams
672 grams honey
1 ounce jalapeño
5 cloves garlic

Smoked Beets:
Yield: 8 quarts
10 pounds red beets
500 grams white vinegar
500 grams sugar
100 grams salt

Whipped Feta:
Yield: 905 grams
650 grams feta
200 grams heavy cream
50 grams honey
25 grams extra virgin olive oil

Hibiscus-Pickled Shallots:
Yield: 1 quart
1 pound sliced shallot
500 grams white vinegar
250 grams sugar
50 grams salt
5 grams dried hibiscus

Roasted Carrots:
Carrots
Garlic
Thyme
Salt

To Assemble and Serve:
5 grams lemon juice
Salt
Ground black pepper
5 grams olive oil
2 grams za’atar
6 slices jalapeño
Fresh herbs

METHOD

For the Fermented Honey:
In an airtight container, combine all ingredients and 20 grams water. Let ferment 1 week at room temperature.

For the Pickled Smoked Beets:
In a large stockpot over medium-high heat, combine all ingredients and 2 kilograms water. Bring mixture to a boil and cook until beets are fork tender. Using a slotted spoon, remove beets from cooking liquid and remove skin. Return beets to pot and let sit in cooking liquid overnight. The next day, prepare and heat a smoker with applewood chips. Wrap beets in aluminum foil and smoke until desired flavor is achieved. Let cool.

For the Whipped Feta:
In a food processor, combine feta, cream, and honey. Process until smooth, then slowly stream in oil until mixture is fully emulsified. Transfer to a piping bag and refrigerate.

For the Hibiscus-Pickled Shallot:
Place shallots in a nonreactive container. Set aside. In a stockpot over medium-high heat, bring vinegar, sugar, salt, and hibiscus to a boil. Once boiling, pour hot liquid over the shallots. Let sit overnight at room temperature.

For the Roasted Carrots:
Heat oven to 400°F. On a sheet tray, toss carrots with garlic, thyme, and salt. Roast 25 minutes, or until fork tender. Let cool.

To Assemble and Serve:
In a mixing bowl, combine 230 grams Roasted Carrots and 50 grams Smoked Beets. Season with lemon juice, salt, pepper, oil, and za’atar; toss to coat. Transfer seasoned vegetables to a serving plate. Dot plate with dollops of Whipped Feta. Garnish with chiles and 10 Hibiscus-Pickled Shallots, then drizzle with Fermented Honey. Finish with fresh herbs.

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