Michelin Beet Salad
1h 50m
Time
Price
A challenge
Difficulty
“Roasted and pickled beet salad with whipped goats cheese and pistachio, a pumpernickel crumble, beet puree and beet vinaigrette. Its spectacular!”
— Parker Hallberg

Ingredients

Serves 4

Method

Step 1

Start by roasting your yellow beets. Trim off the bottom and scrub the yellow beets. Into a pan with a lid, place the beets cut side down. Drizzle with a splash of extra virgin olive oil, salt, pepper, 5 sprigs thyme and smashed garlic. place the lid on and roast in a 350 degrees Fahrenheit oven until tender. Test with a cake tester or paring knife after about 45 minutes, it should feel smooth when inserting

Step 2

Next we’re pickling beets, trim, peel and slice the beets 1 inch thick. Into a pot with a lid, place the beets, 12oz extra virgin olive oil, balsamic, water, 10 sprigs thyme, caraway seeds and season with salt and pepper. Place into a 350 degrees Fahrenheit oven until tender. This should take around 90 minutes. Once they’re done, add 150g of beet cooking liquid to a blender to make your beet vinaigrette (not show in video). With it running add just enough xanthan gum until it thickens. Season with salt, white pepper and a splash of sherry vinegar then strain

Step 3


Remove from the liquid, and punch using ring moulds to make perfect circles (I like to use two different sizes). Trim up any beets that are taller than the others and save the trim from outside the ring moulds. We’re using this trim for the beet puree; to a blender, add 300g beet trim and just enough beet cooking liquid to blend. Finish with creme fraiche, a pinch of xanthan gum, salt and white pepper then pass through a sieve into a bowl and set aside

Step 4


Onto a wire rack, lay out your pumpernickle. Dry it out in a 300 degrees Fahrenheit oven. Once dry, break it up with your hands and add it to a food processor. Then, using a colander (sieve), shake off any flour and make sure the pieces are all relatively even-sized

Step 5

Into a sauté pan, add the butter. Once melted, add in the shallot and the leaves of 5 picked thyme stems. Cook until the shallot is translucent. Add in the maple syrup and bring up to a boil. Add to the pumpernickel crumb and lay out flat on a lined sheet tray. Bake in a 300 degree oven until dry

Step 6

For the whipped goats cheese, in a stand mixer with the whisk attachment, mix together goat cheese, cream, salt and white pepper. Whisk just until it is airy

Step 7


Toast the pistachios in a 300 degrees Fahrenheit oven until golden brown, about 25 minutes. Let them cool and pulse them in a food processor. Use a colander to sift the small pieces. Re-blend any large pieces. once everything goes though the colander, sift out any powder with a sieve. We want to use the larger pieces. The powder can be saved for other applications

Step 8

For the dandelion greens, cut the tips into 3 inch pieces. Cut along the stalk from about half way down on both sides. Trim the sides at an angle and cut the stalks on a bias to create the leaf shape. Store in ice water

Step 9

Time to plate, place the 2-sized beetroot circles around the plate. Pipe the whipped goats cheese into a mound in the middle of the plate and top the cheese with a sprinkling of pistachio. Place a tsp of pumpernickel crumble in three places around the plate and top each one with a quarter slice of roasted yellow beet. Pipe on the beet puree around the plate and garnish with the dandelion greens and beet vinaigrette
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