The Beet Goes On The Table Recipes

AND THE BEET GOES ON

Steps:

• For the Chocolate torte:
• Preheat oven to 350 degrees F.
• Combine the chocolate, butter and corn syrup and melt over a double boiler. In a stand mixer whip the eggs, vanilla and sugar together for several minutes, pour in the melted chocolate, and all of the dry ingredients. Mix together and spread onto a greased 1/2 sheet pan. Bake in oven for 30 minutes.
• For the Beet ice cream:
• Wash and juice the beets. Simmer the juice 2 hours, until it is reduced by 2/3. In a separate pot combine the milk and sugar and bring to a boil, temper in your egg yolks. Add the cream and beet juice and freeze according to the ice cream machine instructions.
• For the Sugar beet paper:
• Preheat oven to 200 degrees F.
• Rinse the beets and place in a steamer. Steam until soft. Cool the beets, peel them, chop them up and place them in a blender with the corn syrup and egg white and blend until totally smooth.
• Spread in a very thin layer on to a silpat and bake in oven for 1 to 2 hours, until dry and crisp.
• To assemble cut the torte into circles using a 3-inch circular cookie cutter. Place a quarter sized drop of chocolate sauce on the plate and streak it using the back side of the spoon. Place the disk of torte onto the plate and a scoop of the beet ice cream directly on top of the torte. Place several large shards of the beet paper into the ice cream and different angles and sprinkle a pinch of the shiso salt on the ice cream and the plate.

THE BEET GOES ON SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Wrap the beets individually in foil and roast until tender when pierced with a paring knife, 45 minutes to 1 hour. Cool completely, then peel with a paper towel.
• Slice a sliver from one side of each beet so it sits flat. Then cut each beet horizontally into thirds.
• Cut the block of feta in half lengthwise and then slice 12 thin planks, 1/8 to 1/4 inch thick. Sandwich the planks with a torn basil leaf between the beet slices and arrange the beets on a platter.
• Stir together the olive oil, lemon zest and juice, a pinch of salt and a few grinds of pepper. Drizzle the dressing over the beets, then sprinkle with the parsley and candied pecans.

THE BEET GOES ON--THE TABLE

Steps:

• Heat oven to 350^. Wash beets real good, leaving the skins on , remove the greens(leaves)and stems ; leaving them about 2 inches long at the beet.Set the stemmed leaves aside. Place the beets in a small baking pan, and toss with 2 Tablespoons of the olive oil. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.When the roasted beets are almost done, heat the remaining 2 Tablespoons olive oil in a skillet over medium-low heat. Peel beets when cooled slightly.
• Add the garlic, onion,and chopped up beet stems and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until the greens and stems are wilted and tender.
• Season with salt and pepper. Serve the greens and diced stems as is and the roasted beets sliced in chunks with either red-wine vinegar, or butter and salt and pepper and crumbled bleu cheese and mint leaves,if desired.