Chef Hannah Flora Logo
Chef Hannah Flora Logo

MARCHING TO A DIFFERENT BEET

Vegetable

 

MARCHING TO A DIFFERENT BEET

Print Recipe
Ingredients Method Notes

Ingredients
  

  • 2 gold beets and red beets
  • 4ea petite beets
  • Gelatin sheets
  • 1/4c Marcona almonds- toasted and ground
  • Goat cheese, frozen
  • 1 ea dragon fruit
  • Mustard seeds
  • 4 ea large carrots
BEET TERRINE
  • 2 medium golden beets
  • 2 medium red beets
  • 2c water
  • 4 sheets gold gelatin
  • 2T salt

Method
 

  1. Bloom gelatin in ice water for 5 minutes until soft.
  2. In a sauce pan, bring water and salt to a boil. Add gelatin and remove from heat. Dissolve.
  3. Cover beets in salt pepper and olive oil,wrap in foil and bake at 450 for 1 hours, until tender.( 1 hour for petite beets)
  4. Remove beets from foil and cool completely.
  5. Reserve petite beets for plating.
  6. On a mandolin, slice beets thin and begin layering into a sprayed 4inch by 8 inch terrine mold.
  7. Pour gelatin over terrine until covered.
  8. Cover with parchment and press. Place into freezer and set for 10 minutes.
  9. Once set, remove from mold and slice into1-inch slices.
  10. Roll petite beets in marcona almond
CARROT ASH
  1. Using peeler, peel 4 large carrots into shreds and place onto sheet pan lined with parchment paper.
  2. Bake at 400 until burnt.
  3. Remove burnt carrot from oven and pulsein blender until powder. Reserve for plating.
PICKLED MUSTARD SEEDS
  1. ½c apple cider vinegar
  2. 1/2c water
  3. 4T sugar
  4. 1/3c mustard seeds

Notes

In a sauce pot, add all ingredients and bring to a boil. One sugar is dissolved, reduce heat to a simmer and cook for 30 minutes. Remove from heat and steep another 10 minutes.
Transfer to jar and keep refrigerated.