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.

"Hahabogus" wrote in message >
>
> ASHED CHEVREAUX WITH SLOW-ROASTED YELLOW AND RED BEETS AND RED BEET
> VINAIGRETTE

<recipe snipped>

I can hear Barb's groan here in Maryland, all the way from Minny Soda!
Happy Thanksgiving, Alan.

Dora

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