Hahabogus wrote:

>
>
>
> ASHED CHEVREAUX WITH SLOW-ROASTED YELLOW AND RED BEETS AND RED BEET
> VINAIGRETTE
> 1 cup red beet juice (from about 1 pound beets; or purchased from a health
> food store)
> 1 teaspoon red wine vinegar
> 1 to 2 yellow beets at least 2 1/4 inches in diameter (enough to yield
> twelve 1/8-inch slices), scrubbed
> 1 to 2 red beets (enough to yield thirty-six 1-inch-long batons), scrubbed
> 2 tablespoons canola oil
> Extra virgin olive oil
> Kosher salt
> 6 ounces ashed Chevreaux or other ashed goat cheese, at room temperature,
> cut into 6 wedges or portions
> 1/2 cup baby beet greens
> Beet Powder (see below)
>
>
> For the Beet Powder:
> 1/2 cup finely chopped beet (chopped in a food processor; or use the pulp
> left after juicing beets in a juicer)
>
> Blot the beet pulp with paper towels to extract excess moisture. Line a
> microwave tray with a piece of parchment paper and spread the beets on it
> in a thin, even layer. Microwave on low power for 30 to 40 minutes, or
> until the beets are completely dried out but still maintain their color.
> Let the beets cool to room temperature. Grind the beets to a powder in a
> coffee or spice grinder. Store in a covered plastic container.
>
> For the beet glaze:
> Heat the beet juice to a simmer in a small saucepan and cook until there
> are large bubbles forming at the top. Add the red wine vinegar and reduce
> until the liquid has a syrupy consistency. Pour into a small squeeze
> bottle.
>
> Preheat the oven to 300º F.
>
> Wrap the yellow beets and red beets separately in aluminum foil, adding 1
> tablespoon of the canola oil to each. Roast for 1 1/2 to 2 hours, or until
> they are tender.
>
> Peel the cooked beets. Cut the yellow beets into twelve 1/8-inch slices,
> then cut them with a cutter into 2-inch rounds. Cut the red beets into 36
> batons about 1 inch long by 1/4 inch thick. Season all the beets with a
> little olive oil and salt.
>
> To complete:
> Pipe some beet glaze in dots of decreasing size down one side of the plate.
> Place a round of yellow beet in the center of the plate. Top each with 6
> red beet batons laid side by side and another slice of yellow beet. Lay a
> wedge of cheese over each slice.
>
> Toss the beet greens with a little olive oil and salt. Stack a small pile
> of greens on each round wedge of cheese and sprinkle the plates with beet
> powder.
>
> Makes 6 servings.
>
>
> From The French Laundry Cookbook
> November 1999
> Thomas Keller
>
> Artisan
>
>
>
> Epicurious Food © 2003 CondéNet Inc. All rights reserved.
>
Seems like an inordinate amount of typing to talk about something as
inconsequential as a beet.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener