marching to a different beet

Recipe by Hannah Flora-Mihajlovic, Executive Chef at Mizner Country Club, Delray Beach, Florida, USA

Yield: 4 portions 

Ingredients

• Carrot Ash
• 4 large Carrots 

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Beet Terrine 

• 4 sheets Gold Gelatin 
• 2 cups Water  
• 2 Tablespoons Salt and Pepper
• Olive Oil
• 2 medium Golden Beets 
• 2 medium Red Beets 
• 4  petite Beets 
• 1/4 cup Marcona Almonds (toasted and ground) 

Pickled Mustard Seeds 

• 1/2  cup Apple Cider Vinegar 
• 1/2 cup Water 
• 4 Tablespoons Sugar 
• 1/3 cup Mustard seeds 

Garnish

• Pickled Mustard Seeds (see recipe)
• 1 Dragon Fruit (scooped with a melon-baller for garnish)
• Goat Cheese (frozen) 
• Egyptian Starflower Apple Blossom (The Chef’s Garden)
• Micro Beet of the Night (The Chef’s Garden)
• Citrus Lace (The Chef’s Garden)
• Cucamelons (The Chef’s Garden)
• Gold Chives (The Chef’s Garden)
• Beet Blush (The Chef’s Garden)

Preparation

Carrot Ash
Peel four large carrots into shreds and place them onto a sheet pan lined with parchment paper. Bake at 400 °F until burnt. Remove burnt carrot from the oven and pulse in a blender until it is a powder. 

Beet Terrine 
Bloom the gelatin in ice water for five minutes until soft. In a saucepan, bring the water and salt to a boil. Add gelatin and remove from heat. Dissolve. In a baking tray, cover the medium and petite beets in salt, pepper, and olive oil, cover with foil, and bake at 450 °F for two hours, until tender. Remove the petite beets after one hour and cool completely. On a mandolin, slice the medium beets thin and begin layering into a sprayed four by eight-inch terrine mold.  Pour gelatin over the terrine until covered. Cover with parchment paper and press. Place into the freezer and set for 10 minutes. Once set, remove from the mold and slice into one-inch slices.

Pickled Mustard Seeds 
In a saucepot, add all the ingredients and bring them to a boil. Once the sugar dissolves, reduce the heat to a simmer and cook for 30 minutes. Remove from heat and steep another 10 minutes. Transfer to a jar and keep refrigerated. 

Assembly

On a medium plate, arrange beet terrine and petite beets rolled in carrot ash and Marcona almonds. Place small spoonful's of pickled mustard seeds and dragon fruit around the plate. With a Microplane, shave frozen goat cheese over the dish. Garnish with microgreens.

Cocktail Match

Mezcal Margabeeta

Inspiration: The smokiness of the Mezcal complements the earthy notes in the beets and pairs well with the goat cheese aroma. I chose to use half Mezcal and half tequila to create a subtle smokey flavor not to overpower the almonds or the dragon fruit.

~  Marc Etienne-Hoffmann

The 8th green at Mizner Country Club, Delray Beach, Florida, USA. Image by Evan Schiller