Modern Winter Root Vegetable Salad

Modern-Winter-2
Modern-Winter-1

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

by Thierry Isambert

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.

Serves 4
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 Vinagarette**
Edible flowers to garnish (pansies, Egyptian star flowers, violas, marigolds, or micro orchids)

In a medium pot, bring water to a boil, and add a pinch of salt. Carefully remove the upper leafy portion of the 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 a full boil, add the carrots, and cook until tender (approximately three minutes, depending on size). Once carrot is tender, remove from boiling water, and 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 the same method for turnips with fresh water. In a medium pot, bring water to a boil, and add a pinch of salt. Carefully remove the upper leafy portion of the baby turnip. When water is at a full boil, add the turnip and cook till tender (approximately 3 minutes, depending on size). Once turnip is tender, remove from boiling water, and gently rub the outer skin of the turnip away with a towel. Store separately, and refrigerate till assembly.

In a medium pot, bring water to a boil, and add a pinch of salt. Carefully remove the upper leafy portion of the baby beets, approximately ½ inch from the base. Blanch beets in batches, grouped by color. Start with lightest color beets, leaving dark-red colors until last. When water is at a full boil, add the beets and cook until tender (approximately 4 minutes, depending on size). Once beet is tender, remove from boiling water and gently rub the outer skin of the beet away with a towel. Repeat process for each color variety. Store separately, and refrigerate till assembly.

*Aerated Red Beet Instant Sponge
4 whole eggs
1.20 ounces all-purpose flour
1.1 ounces beet juice

Combine all ingredients in a mixing bowl with a whisk. Transfer the mixture into a whipped-cream foam canister and aerate with CO2 cartridge, following manufacturer’s instructions. Using paper cups, dispense the aerated-beet foam and fill cups ¾ of the way. One at a time, microwave each individual cup for 35 seconds on high. Allow to rest at room temperature until assembly.

**White Balsamic Vinaigrette
¼ cup white balsamic vinegar
1 garlic clove, crushed
½ teaspoon sea salt
¼ teaspoon pepper, freshly ground
½ teaspoon garlic
½ teaspoon dry mustard
½ cup extra-virgin olive oil

Combine all ingredients in a mixing bowl with a whisk. Store in squeeze bottle and refrigerate until use.

Assembly
In separate bowls, gently toss the chilled, blanched root vegetables with a light amount of dressing and 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 the yogurt crumb. Arrange plates with a variety of each item (one red beet, one yellow beet, one turnip, one candy-striped beet, one red carrot, one yellow carrot, one purple carrot).

Utilize the remaining dressing to recoat the root vegetables and decorate plates as desired. To complete the dish, adorn each salad with a few edible flower blossoms and the reserved baby carrot leaves.

No Comments Yet

Comments are closed

Disclaimer: It should be well noted that the publishers of TRILLIONAIRE Magazine, Minerva Arboleya and Silvio Sulichin, their staff and editorial content, are in no way affiliated with or associated in any way with Fisher Island Club, Inc. or Fisher Island Holdings, LLC. The website www.trillionairemag.com is in no way affiliated with or associated in any way with Fisher Island Club, Inc. or Fisher Island Holdings, LLC.

© Copyright 2017, Blumarmedia Publishing LLC. All rights Reserved

Send this to friend