Roasted Baby Beets, arugula, pickled cherries, hazelnut, radish and goat cheese tarragon puree.
- 2 bunches Baby Beets (any color, preferably smaller beets)
- ¼ cup Shallots, finely diced
- 3 ounces Vegetable Oil 1 cup Toasted Hazelnuts
- 2 cups Baby Arugula
- 3 each Radishes, sliced thin
- 1 Tbsp Lemon Juice
- Black Pepper
- 1 ½ cup Fresh Cherries
- halved and pitted
- 1 cup Red Wine Vinegar
- 1 cup Sherry Vinegar
- ½ cup Pomegranate Molasses 2 tsp Black Peppercorns
- 4 each Bay leaves
- 1 cup Chevre Goat Cheese, softened 1 cup Crème Fraiche
- ¼ cup Fresh Tarragon Leaves, chopped
Pre Heat oven to 350 degrees. Rinse Beets and dry, toss lightly in a bowl with 2 ounces oil salt and pepper. Place beets in an oven proof container, cover and bake until tender (approximately one hour thirty minutes) Check for doneness with a pairing knife. Remove when done and let cool, when cool enough to handle remove the skins and cut in half, continue to cool in a refrigerator until needed.
Place both vinegars and pomegranate molasses, peppercorns, bay leaves, salt in a small sauce pot. Bring up to a boil and simmer for twenty minutes. Place Cherries in a small heat resistant container and pour hot liquid through a strainer over the cherries. Cover and let stand for one hour. Strain cherries and reserve for use.
Goat Cheese Puree
Place all ingredients in a food processor and blend until smooth and a pale green color, press through a fine mesh sieve and reserve for use. To Serve Place one medium spoonful of puree on plate and spread lightly across the plate with the back of spoon. Lightly toss the beats with shallots, salt and pepper in a bowl then place on top of the goat cheese puree. Place cherries and radishes around the plate, toss the arugula with lemon juice, oil, salt and pepper to taste. Place the arugula on top of the other items and then garnish with hazelnuts.
Recipe compliments of Juliette Kitchen & Bar · (949) 752-5854 · www.juliettenb.com