Chilled Beet Salad

Chef Thierry Isambert From the Champagne region of France, Thierry Isambert of Thierry’s Catering and Event Design received his training from L’ École Hôtelière Poligny and was awarded the prestigious “Mérite de Agricole” medal from the Ministry of France.
Chef Thierry Isambert
From the Champagne region of France, Thierry Isambert of Thierry’s Catering and Event Design received his training from L’ École Hôtelière Poligny and was awarded the prestigious “Mérite de Agricole” medal from the Ministry of France.

Chilled Beet & Stracciatella ‘Ravioli’ Salad. Fresh ingredients create a colorful beet ravioli that’s delectable and beautiful.

by Thierry Isambert

Chilled Beet & Stracciatella ‘Ravioli’ Salad

Stracciatelli cheese sandwiched in between beets creates a colorful, artful pasta-free ravioli. The dish spruces up a Spring menu.

Makes four servings

Beet Ravioli
8 whole large beets
1 cup of fresh Stracciatella cheese
Take one large beet and peel. On a Japanese mandolin, slice beet as thinly as possible. Use center slices for best results so that beet slice is 2.5 to 3 inches in diameter.
Juice the remaining whole beets in an electric juicer, saving both liquid and grated pulp. Slow poach beet slices in beet juice until tender. Ice immediately and drain on towel. Save beet juice for dressing and reserve sliced beets. Chill until assembly.

Beet Dust
Utilize the grated beets from the juicing process to oven dry to powder. Dry either in low oven at 180 to 200 degrees for 30 minutes or in a food dehydrator until all moisture is removed. When cooled, gently pulse in a food processor until light beet dust crumble is achieved.

thierrys-tidbits-3Herb powder
1 parsley
1 basil
½ pound spinach
1 cup Panko bread crumbs
Bring a pot of water to a boil; lightly season the water with salt. Blanch the spinach in boiling water for three seconds and transfer to ice bath. When cooled, remove from ice water and drain. Press all water out of the spinach.
In a blender, puree on high the spinach, basil and parsley together to make a green paste. Reserve to blend with bread crumbs.
In a food possessor, place one cup of panco bread crumbs and 3 tablespoons of herb paste. Pulse until color is bright green and uniformed. Dry either in low oven at 180- 200 degrees for 30 miniutes or in a food dehydrator till all moisture is removed. When cooled, gently pulse in a food processor until light herb dust crumble is achieved.

Poached Hearts of Palm
4 pieces of medium-sized, fresh Hearts of palm
1 orange
2 thyme sprigs
Water to cover
In a small pot, place raw hearts of palm and cover with water. Add orange peel, thyme, and juice from orange. Simmer until tender. Chill immediately, store in a squeeze bottle, and reserve for assembly.

Beet Vinaigrette
4 ounces beet poaching liquid (reserved from poaching process)
1 ounce Mediterranean vinegar
4 ounces olive oil
Salt and pepper to taste

Plate Garnish
3 baby turnips, peeled and shaved on mandolin
6 ounces pea tendrils

Method
Start by placing a line of beet powder on plate. Create a matching line of herb powder parallel to beet powder.
Place one beet slice on the side of the herb powder. With a spoon, put a dollop of Stracciatella on top of beet slice. Season the Stracciatella lightly with salt and pepper. Place another beet slice on top of Stracciatella to create a ravioli look. Repeat this step to build second “ravioli.”
On opposite side of plate, place three slices of hearts of palm in a line formation with small space in-between. Place shaved turnips as garnish in between each heart of palm slice.
Lastly, gently dress the “ravioli“ with the beet vinaigrette. Add a line of pea tendril salad on the beet dust. Then drizzle all salad with extra virgin olive oil.

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