Modern Winter Root vegetable Salad / by Eric Monteiro

Modern Winter Root Vegetable Salad

This colorful salad is especially welcome in winter to brighten up a lunch or dinner.

By: Thierry Isambert

Photo: Eric Monteiro

Photo: Eric Monteiro

Ingredients

4 baby red beets with tops intact

4 baby yellow beets with tops intact

4 baby turnips with tops intact

4 baby striped beets with tops intact

4 baby rainbow carrots with tops intact

4 ounces crispy dehydrated yogurt from Sosa

1 batch Aerated Red Beet Instant Sponge*

White Balsamic Vinaigrett**

Edible flowers to garnish (pansies, Egyptian star flowers, violas, marigolds, micro orchids)

Method

·      In a medium pot, bring water to a boil, and add a pinch of salt.

·      Remove upper leafy portion of baby carrots and preserve in ice water for a later garnish.

·      Blanch carrots in batches grouped by color.

·      Start with lightest color carrots, leaving dark-red colors till last.

·      When water is at full boil, add carrots, cook until tender (3 minutes, depending on size.)

·      Once carrot is tender, remove from boiling water.

·      Gently rub the outer skin of the carrots away using a towel.

·      Repeat process for each color variety. Store separately, and refrigerate until assembly.

·      Repeat same method for turnips with fresh water.

·      In medium pot, boil water with a pinch of salt.

·      Remove upper leafy portion of baby turnip.

·      When water is boiling, add turnip, cook until tender (+/-3 minutes.)

·      Remove turnip from water and gently rub outer skin away with towel.

·      Store separately and refrigerate until assembly.

·      In medium pot, bring water to a boil, add a pinch of salt.

·      Remove upper leafy portion of baby beets, approximately ½ inch from base.

·      Blanch beets in batches, grouped by color.

·      Start with lightest color beets, leaving dark colors until last.

·      When water is boiling, add beets, cook until tender (+/-4 minutes.)

·      When beets are tender, remove from boiling water.

·      Gently rub away outer skin of beets with a towel.

·      Repeat for each color variety.

·      Store separately and refrigerate until assembly.

 

*AERATED RED BEET INSTANT SPONGE

Ingredients

4 whole eggs

1.20 ounces of all-purpose flour

1.1 ounces of beet juice

Method

·      Combine all ingredients in a mixing bowl with a whisk.

·      Transfer mixture into a whipped-cream foam canister.

·      Aerate with CO2 cartridge, following manufacturer instructions.

·      Using paper cups, dispense aerated beet foam and fill cups ¾ full.

·      One at a time, microwave each cup for 35 seconds on high.

·      Allow to rest at room temperature until assembly.

 

**WHITE BALSAMIC VINAIGRETTE

Ingredients

½ cup white balsamic vinegar

1 garlic clove, crushed

½ teaspoon sea salt

¼ teaspoon freshly ground pepper

½ teaspoon dry mustard

½ cup extra-virgin olive oil

Method

·      Combine all ingredients in a mixing bowl with a whisk.

·      Store in a squeeze bottle and refrigerate until use.

 

ASSEMBLY·     

·      In separate bowls, gently toss chilled, blanched root vegetables with a light dressing 

·      Add salt and pepper to taste.

·      Begin by placing a small amount of yogurt crumble onto 4 plates as a base.

·      Tear random pieces of beet sponge to scatter on top of yogurt crumb.

·      Arrange plates with a variety of each item (1 red beet, 1 yellow beet, one turnip, one candy         striped beet, one red carrot, one yellow carrot, one purple carrot.)

·      Use remaining dressing to coat the root vegetables and decorate plates as desired.

·      To finish, adorn each salad with edible flower blossoms & reserved baby carrot leaves.