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11.21.2004

Roasted Beet and Avocado Tower



This is a salad that I loved at the restaurant I worked at. It's so beautiful too. Its not that hard to create either. Here is the recipe:

1 large organic beets, cut in 1/4 inch thick slices
1 1/2 cups vegetable stock
2 TB extra virgin olive oil
pinch of cumin
1/2 avocado, cut into medium-sized dice
1 large organic tomatoes, chopped

To prepare, Cook slices in oven with vegetable stock and extra virgin olive oil, cumin, salt and pepper covered for 40 minutes at about 400 F, or until beet slices are cooked all the way through. This may take longer than 40 min. Remove beets, cool to room temperature and then place in refrigerator. Reduce stock until 3/4 cup is left, set aside. Add a little more vegetable stock to the pan with a splash of dry white wine and a pinch of cumin. Reduce this down to a similar consistency as the beet jus. When beet slices are cold, mix avocados and tomatoes together in a bowl; add salt, pepper and 1 tablespoon of beet jus.

To present, alternate a layer of beet followed by a layer of avocado mixture, repeating until you end up with three layers of this mixture. Three slices of beets should be used for each tower. Spoon 1 TB beet sauce over each tower and on the plate. Garnish the plate with little drops of the other jus for color. Sprinkle with Italian parsley. Serve immediately.

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