Roasted Baby Beets
Maple-Sherry Gastrique, Pistachios, Horseradish, Rye Melba Croutons, Blue Cheese Dressing
Chef Jonathan Novak of Tiny Lou’s | Atlanta
“In our baby beet salad, we choose to use Sherry Vinegar from Spain over others because it's so complex. Its tang blends well with the earthiness of the dish and provides a nice contrast to the sweet maple syrup.” - Chef Jonathan Novak
Adapted by StarChefs | february 2023
INGREDIENTS:
Rye Melba Croutons:
1 loaf rye bread, crust removed
Clarified butter
Maldon sea salt
Blue Cheese Dressing:
200 grams blue cheese
1 cup mayonnaise
1 cup crème fraîche
1 teaspoon Worcestershire sauce
1 teaspoon red wine vinegar
Salt
Pepper
Roasted Beets:
10 baby beets, trimmed and washed
Salt
Extra virgin olive oil
Maple-Sherry Gastrique:
1 cup maple syrup
1 cup Sherry Vinegar from Spain
To Assemble and Serve:
Extra virgin olive oil
Fleur de sel
¼ cup toasted pistachios
Grated horseradish
METHOD:
For the Rye Melba Croutons:
On a work surface, cut bread into two-by-five inch blocks. Freeze overnight. The next day, heat oven to 375°F. Using a meat slicer, thinly slice bread, making sure to keep slices whole and not too fragile. Transfer slices to a parchment-lined sheet tray. Brush with clarified butter and season with salt. Lay another sheet tray over top to compress and ensure bread will remain flat. Bake 8 to 10 minutes, until croutons are golden brown. Transfer to an airtight container and reserve.
For the Blue Cheese Dressing:
In a food processor, come blue cheese, mayonnaise, crème fraîche, Worcestershire, and vinegar. Process until smooth. Season with salt and pepper. Transfer to an airtight container and refrigerate.
For the Roasted Beets:
Heat oven to 375°F. Place beets in a large mixing bowl. Season with salt and olive oil. Transfer to a roasting pan with 1 cup water. Cover with aluminum foil and roast 1 hour, or until beets are fork tender. Remove from oven and gently rub beets to remove skin. Let cool.
For the Maple-Sherry Gastrique:
In a medium saucepan over high heat, combine syrup and vinegar. Heat until liquid is reduced by half and a sticky, thick mixture forms. Keep warm.
To Assemble and Serve:
Spread Blue Cheese Dressing across the bottom of a high-rimmed, shallow serving bowl. Place 7 Roasted Beefs around the Blue Cheese Dressing. Season Roasted Beets with olive oil and fleur de sel. Scatter pistachios and Rye Melba Croutons in between Roasted Beets, making sure to place Rye Melba Croutons in a standing position to create height. Finish with a drizzle of Maple-Sherry Gastrique. Garnish with grated horseradish.