Baby Beets / Robiola / Honeycomb / Pistachio / Mache
1 cup Baby red beets, trimmed
1 cup Baby gold beets, trimmed
1 cup Baby candy stripe beets, trimmed
1 cup Balsamic vinegar
1 cup Champagne vinegar
1 cup Cider vinegar
1 ½ cups Sugar
6 cups water
6 ounces Robiola cheese
1 box Honeycomb
½ cup Toasted Pistachios, crushed
1 cup Mache hydroponic lettuce, substitute arugula if mache is unavailable
kosher salt to taste
*Preheat oven to 300 degrees.
*In a 6x9 baking pan, add the red beets, balsamic vinegar, 2 cups water and ½ cup sugar. Cover with aluminum foil. In a 6x9 baking pan, add the gold beets, champagne vinegar, 2 cups water and ½ cup sugar. Cover with aluminum foil. In a 6x9 baking pan, add the candy stripe beets, cider vinegar, remaining 2 cups water and remaining ½ cup sugar. Cover with aluminum foil.
*Bake the beets covered in the oven for approximately one hour until the beets are tender, but still have a slight firmness. Once cooked, drain the 3 liquids separately and reduce separately to syrup consistency on medium heat on the stove. Reserve the syrups on the side. While the beets are still warm, rub off the beet skin with a towel.
*Cut the beets in half and place them in three separate bowls. Dress the beets with the appropriate reduction syrup. Season with kosher salt.
*Arrange the beets sporadically on a plate and garnish with robiola cheese, honeycomb, toasted pistachios, mache greens and drizzle of the three beet reductions.
Heirloom Tomatoes / Peaches / Pecorino / Basil
3 cups Heirloom tomatoes, assorted varieties and sizes, cut into 1-inch chunks
1 cup Peaches, ripe and sliced thin
½ cup Basil
½ cup Pecorino cheese
¼ cup Sherry Vinegar
4 tablespoons sugar
½ cup Extra Virgin Olive Oil
kosher salt to taste
*Combine olive oil. sugar and vinegar to make basic vinaigrette. Whisk until the sugar is fully dissolved.
*Marinate the tomatoes in the vinaigrette for 2 hours.
*Strain off the excess vinaigrette and season the tomatoes with kosher salt to taste.
*Arrange the tomatoes on a plate with fresh sliced peaches, shaved pecorino cheese and garnish with torn basil leaves.