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Duration:
90 mins
Servings:
12 servings
Level:
An exquisitely crafted garnish can make all the difference in the presentation of a dish. It should complement and enhance the look and flavors of the dish while not taking away from it.
We used this garnish in the 2012 Bocuse d'Or tryouts. Certified Master Chef Rich Rosendale added some Pernod wine on the surface, reduced it by half, and set it with gellan gum. The middle of the beet was stuffed with our signature Granny Smith apple purée; the recipe for which premium members can find on Rosendale Online.
Part 1:
Pickled Beetroot
Step 1
Combine all ingredients except for the beets in saucepan.
Step 2
Bring to a simmer to infuse. Peel the beets and cut the top of the stem and the bottom of each beet so they stand flat and are easy to cut. Cut cylinders out of the beets using an apple corer, getting as much as you can from each beet.
Step 3
You should be able to make 2–3 cylinders from each beet. They will be about 1 1/2 inches long. You can use the trim for a different application.
Step 4
Add the cut beets to the liquid and cook until tender—make sure they do not overcook. This will take about 20 minutes. Drain the excess liquid and set aside.
Step 5
Using a narrow tube, punch a hole through the center of each beet to prepare for the puree in the next part.
Step 6
Cool the beets and reserve until ready to use.
Part 2:
Beet "Noodles"
Step 1
Whisk all ingredients together in a pan for 30 seconds.
Step 2
Heat ingredients in pan while gently whisking until simmering. Remove from heat.
Step 3
Using a syringe, fill the plastic tubes with the liquid.
Step 4
Submerge the tubes in ice water for 10 minutes, making sure to leave the opening of the tubes above the water.
Step 5
Use a clean syringe to push the liquid out of the tubes.
Step 6
Wrap the "noodle" around the pickled beet.
Step 7
Stuff the beet with apple puree.
Part 3:
FEATURED PRODUCT
Ingredients
Equipment
