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.