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Monday, December 23, 2024

Recipes: Warm Spring Beets

2-3-resizeImpress guests at your next summer gathering with this delicious beet recipe from Chef Jacques Qualin, Chef de Cuisine of J&G Steakhouse in Scottsdale.

Beets Ingredients

  • 1 quart water
  • 1 Tbsp salt
  • 1 oz. red wine vinegar
  • 3 bunches baby beets (multicolored, for a nice presentation)

Hazelnut Ingredients

  • 4 oz. hazelnuts, shell removed
  • 1 1/2 Tbsp corn syrup
  • Pinch of salt
  • Pinch of cayenne

Lemon Oil Ingredients

  • 1 oz. lemon peel, pith removed
  • 1 tsp ginger, peeled and roughly chopped
  • 1/4 tsp salt
  • 5 oz. extra virgin olive oil (EVOO)

Garnish Ingredients

  • Aged balsamic to taste
  • 6-8 mache lettuce leaves
  • 4 medium-sized basil leaves
  • Ground black pepper
  • Fresh goat cheese

Directions

  1. Combine water, red wine vinegar, salt and beets in a large pot and bring to a simmer. Cook gently until beets are tender. Rub off skins with a clean towel, then trim and quarter. Cook beet colors separately to avoid color transfer.
  2. In a bowl, mix the shelled hazelnuts, corn syrup, and pinch of salt and cayenne pepper. Spread onto a sheet tray lined with a baking mat. Cook in a preheated oven at 325 degrees until golden brown. Let cool to room temperature.
  3. Combine lemon peel, ginger, salt and EVOO in a large pot on the stove. Warm to 150 degrees, and then blend in a blender until smooth.
  4. To plate: Reheat beets if necessary. Top with hazelnuts, lemon oil, aged balsamic, sea salt, mache leaves, basil leaves, ground black pepper and fresh goat cheese to your liking.
  5. Enjoy!

For more recipes, visit greenlivingaz.com/recipes

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