Golden Beets
Roasted Beets, Fresh Beets, Celery, Beet Kosho Mayonnaise, Sour Rainbow Chard, Caraway, Potato Chips
Chef Ian Graye of Pietramala | Philadelphia
Adapted by StarChefs | december 2023
INGREDIENTS
Beet Kosho:
Yield: 3 cups
2 pounds red beets, leaves and stems removed
Serrano chiles, minced
Kosher salt
Blood orange zest
Sour Chard:
Yield: 2 quarts
3 pounds young rainbow chard
34 grams kosher salt
27 grams microplaned garlic
27 grams minced serrano chile
27 grams chopped dill
Ketchup:
Yield: 1 quart
330 grams concentrated tomato paste
330 grams tomato water
156 grams white wine vinegar
180 grams cane sugar
1.3 grams ground cinnamon
Kosher salt
Roasted Beets:
Yield: 2 quarts
2½ pounds golden beets, stems removed
20 grams kosher salt
20 grams Corto TRULY 100% extra virgin olive oil
Beet Kosho Mayonnaise:
Yield: 1 quart
279 grams Banrai soy milk
27 grams Dijon mustard
11 grams garlic
11 grams white wine vinegar
9 grams kosher salt
305 grams sunflower oil
27 grams Corto TRULY 100% extra virgin olive oil
Golden Potato Chips:
Yield: 1 quart
2 pounds golden potatoes, thinly sliced and soaked in water overnight
Sunflower oil
Salt
To Assemble and Serve:
Yield: 1 serving
8 grams diced celery
10 grams golden beet, peeled and diced
4 grams thinly sliced scallion
1.2 grams minced dill
Corto TRULY 100% extra virgin olive oil
Burgundy amaranth sprouts
Caraway seeds
Silk chile flakes
Ground black pepper
METHOD
For the Beet Kosho:
Pass beets through a juicer, reserving juice and pulp separately. Weigh pulp, then transfer to an airtight container. Stir in ten percent serrano chiles and ten percent salt by weight of the pulp. Seal container, making sure all air is removed. Let sit 1 week at room temperature. Once fermented, weigh mixture and stir in ten percent blood orange zest by weight of mixture. Cover and refrigerate overnight.
For the Sour Chard:
In a large bowl, toss to combine all ingredients. Transfer mixture to a large, nonreactive container and using another container, press mixture down. Wrap both containers in plastic wrap and let ferment 5 days at room temperature, or until the chard tastes sour but still retains its texture. Once fermented, transfer mixture to an airtight container and refrigerate.
For the Ketchup:
In a saucepan over low heat, combine tomato paste, tomato water, vinegar, sugar, and cinnamon. Cook 5 minutes, or until the sugar has fully dissolved, stirring frequently. Taste and adjust seasoning with salt. Set mixture over an ice bath, stirring until chilled. Transfer to a squeeze bottle and refrigerate.
For the Roasted Beets:
Heat oven to 425°F. In a mixing bowl, combine beets, salt, and oil. Transfer to a sheet tray and wrap in two layers of aluminum foil. Roast 45 minutes, or until beets are easily pierced with a cake tester. Remove foil and let cool to room temperature. Remove beet skin, then cut into ½-inch cubes. Reserve.
For the Beet Kosho Mayonnaise:
In a Vitamix blender, combine milk, mustard, garlic, vinegar, salt, 45 grams Beet Kosho, and 63 grams Ketchup until smooth. With the blender running on medium speed, slowly stream in sunflower oil until the mixture is fully emulsified. Transfer mixture to a bowl and whisk in olive oil. Transfer to an airtight container and refrigerate.
For the Golden Potato Chips:
Place sliced potatoes on a wire rack and let drain. In a fryer, heat sunflower oil to 275°F. Working in batches, fry potatoes until golden brown and bubbles have mostly subsided. Transfer to a paper towel-lined plate and let cool. Season with salt and set aside.
To Assemble and Serve:
In a mixing bowl, combine celery, fresh beets, scallions, dill, 142 grams Roasted Beets, and 34 grams Beet Kosho Mayonnaise. Spoon mixture onto a serving plate. Top with 40 grams Sour Chard and a drizzle of olive oil. Garnish with 2 grams Golden Potato Chips followed by amaranth sprouts. Finish with a sprinkle of caraway, Aleppo pepper, and black pepper.
