Beets

With white chocolate, red and yellow pepper sauce.

Ingredients:

FOR THE BEETS:

  • olive oil
  • two large beets
  • salt

FOR THE RED PEPPER SAUCE:

  • 3 red bell peppers
  • 300ml apple cider vinegar
  • 30g olive oil
  • sugar to taste
  • salt to taste

FOR THE YELLOW PEPPER SAUCE:

  • 3 yellow bell peppers
  • 300ml apple cider vinegar
  • 30g olive oil
  • sugar to taste
  • salt to taste

FOR THE WHITE CHOCOLATE SAUCE:

  • 115g white chocolate
  • 60g heavy cream (35% fat)
  • 10g honey

FOR THE BALSAMIC GLAZE:

  • 100ml balsamic vinegar
  • sugar to taste

Tools:

  • Pan
  • Small pot
  • Heatproof spatula
  • Blender
  • Fine sieve
  • Oven
  • Tin foil
  • Heatproof bowl
  • Round cookie cutter with a slightly smaller diameter than the beets
  • Cleaning film

Execution:

FOR THE BEETS:

  • Preheat the oven to 200C.
  • Place each beet on a large piece of foil and sprinkle it with salt and olive oil.
  • Wrap the foil very tightly and put the beets in the oven.
  • Roast for 2 hours.
  • When roasted, remove from the oven, unwrap them and let them cool down for 3 minutes.
  • Cut the top and bottom of each beet as to create a thick disk.
  • Use the cookie cutter to cut out the center of the beet.
  • Store in a container until ready to use.

FOR THE RED PEPPER SAUCE:

  • Preheat the oven to 200C.
  • Place the peppers in the oven and roast them until their skin is very dark and burned (around 30 mins).
  • Put the peppers in a bowl and wrap it tightly with cleaning film.
  • Let them steam for 10 minutes.
  • Remove the cleaning film, rinse the peppers with some cold water and use your hands to remove their skin and seeds.
  • Finely chop the peppers and place them in a cold pan.
  • Add the vinegar and sugar and cook on medium heat until all the vinegar evaporates.
  • Transfer into a blender with olive oil and blend until smooth.
  • Adjust the consistency using ice-cold water. The sauce should be thick but still thin enough to pour, like a syrup.
  • Pass the sauce through a fine sieve to remove the solids and store in a container.

FOR THE YELLOW PEPPER SAUCE:

  • Same as for the red one but with the yellow peppers.

FOR THE WHITE CHOCOLATE GANACHE:

  • Chop the chocolate into small pieces.
  • Transfer it into a bowl with the honey.
  • In a small pot heat the cream to 90C (just before boiling).
  • Add the cream to the chocolate and stir slowly with a spatula until emulsified and shiny.
  • Wrap with cleaning film (with the film touching the surface of the ganache) and store until ready to use.

FOR THE BALSAMIC GLAZE:

  • Add the balsamic vinegar in a pot over medium heat.
  • Reduce to a glaze consistency.
  • Adjust the taste with sugar.

Platting:

  • Add spoonfuls of the pepper sauces on the perimeter of the plate.
  • Using a spoon hit the sauces to make them splatter around.
  • Place the beet on the center of the plate.
  • Make nice little lines with the ganache and the balsamic glaze.
  • (Optional) Add some fleur de sel on top of the beet.

Theory, tips:

  • In my opinion this is the best way to cook beets as it removes the dirt-like taste of raw beets and gives them a deep nutty flavor instead.
  • To make this recipe vegan omit the heavy cream in the ganache and just use melted white chocolate.

Acknowledgements:

This plate is heavily inspired from Massimo Bottura’s famous “Spin painting” technique.

George Fotiadis
George Fotiadis
Computer Science student

I’m interested in highly scalable systems, such as datacenters, and distributed machine learning.