Beets
2½ lbs whole beets
1/2 orange, quartered
3/4 cup white wine
1 Tbs extra virgin olive oil
1 bay leaf
½ cinnamon stick
Salt
Toss all ingredients on a sheet pan, cover, and roast in a 375° oven. • Check beets after about 1 hour. When fork tender, they are done. • Set aside to cool. • When cool, peel and dice beets then dress with Citrus Vinaigrette.
Citrus Vinaigrette
½ cup orange juice, reduced
by 3/4
1 Tbs champagne vinegar
1/2 medium sized shallot, brunoise
Pinch espelette powder
3 Tbs blended oil
1 Tbs hazelnut oil
Salt
Place orange juice in a pan and heat gently until reduced by 3/4 and then cool. Meanwhile, macerate shallots in champagne vinegar. • Mix cooled juice, vinegar and shallots, and espelette powder. Slowly add oils to emulsify. Season with a touch of salt.
Goat Cream
½ cup crème fraiche
1 oz goat cheese, by weight
1 oz buttermilk, by volume
Salt
Place all ingredients in a food processor and mix until smooth. Set aside.
Hazelnuts
1/2 qt roasted hazelnuts (Little Bird loves Freddy Guys Hazelnuts, but you can also roast and peel at home)
1 Tbs sugar
8 Tbs butter
1/4 tsp espelette powder
Dried zest of 1/2 orange
Melt sugar in pan, add butter and stir to combine. • Add hazelnuts, espelette powder and dried zest. • Toss to combine. • Season with salt, allow to cool, and then pulse in food processor.
To serve
On 12” chilled round plate, pool goat cream. • Drizzle vinaigrette around the edge. • Build dressed beets and top with several candied hazelnuts. • Top with a few mizuna and/or mache leaves dressed in Citrus Vinaigrette, salt and lemon juice.
Drizzle very top of salad with a bit of good quality extra virgin olive oil and top with a few chopped chives.
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Photo credit: David Reamer
