Food Friday: Roasted Beet Salad

Posted by Drake, May 23, 2014
Beet Salad

Our tastebuds are watering over the latest Food Friday segment. Jonathan Pong, Drake One Fifty's executive sous chef shares one of his favourite dishes with us- the Roasted Beet Salad. This is a super healthy menu option... psst- beets help your liver break down toxins, so if you want to enjoy a few of our delicious cocktails while you dine, you're in the clear)

Ingredients

Roasted beets:
3 red beets
2 golden beets
10 pcs whole allspice
6 pcs cloves
peel of 1 orange
2 tbsp white balsamic
Kosher salt


Red beet puree:
1 roasted red beet, peeled and chopped
1 tbsp grapeseed oil
Kosher salt


Coffee oil:
500 g extra virgin olive oil
300 g grapeseed oil
200 g coffee beans


Garnishes:
heirloom carrots
valentine radishes
red radishes
english cucumber
nasturtium leaves
orange segments
red skinned peanuts
picked cilantro


Method
1. First make the coffee oil, ideally 1 week before. Mix both oils + coffee beans, pour into a vacuum plastic bag, and seal. Place in combi oven and steam at 195°F for 5 hours. Remove bag from oven and allow to cool at room temperature. It is best to keep contents in bag for at least a week for flavours to mature. Open bag and strain out the coffee beans before use.
2. Wash beets, place in bowl, then lightly coat in olive oil. Place the red beets in foil and do the same with the golden beets. Divide up the spices + orange peel and add them to each of the foil packages.
3. Place beets in oven at 350°F and cook for 1 – 1.5 hours (or until tender when pierced with a cake tester).
4. Allow beets to cool slightly before peeling. Cut up one of each beet into wedges and marinate with 1 tbsp white balsamic vinegar and a pinch of salt. Set aside.
5. Chop up one of the other red beets into medium sized chunks. Add to blender along with 1 tbsp grapeseed oil + a pinch of salt. Purée on high for about 5 minutes, until super smooth. Readjust seasoning if needed.
6. For garnishes: use a Japanese mandoline to slice the radishes, carrots, and cucumbers really thin. Remove the skin off an orange and cut out segments. Pick nasturtium leaves off the stem and set aside.
7. To assemble:
a. Spoon 3 dollops of red beet puree on the bottom of the bowl
b. Place 4-5 pieces of the marinated golden and red beets around the dollops, along with a few orange segments.
c. Drizzle a little coffee oil over the beets and sprinkle a few peanuts over top of them.
d. In a small mixing bowl, add 2-3 pieces of each sliced vegetables and toss with a little coffee oil, picked cilantro, and a sprinkle of salt. Arrange the sliced vegetables over top the beets.
e. Finish the plate with a few nasturtium leaves.

Posted in: Food + Drink

Tags: foodfriday  kitchenpass