Soon I’ll be in the entremetier position at school and we each have to come up with a vegetarian dish. I usually get my spikes of creativity during grocery shopping without a shopping list! This creation bombarded my thought process while I was at Whole Foods on Sunday.
It took me three plates to come up with the right layering of the vegetables.
For the Beets
- 1½ lbs red and golden beets
- Salt & freshly ground pepper
- 2 TBS EVOO
Preheat oven to 400°F. In two separate rectangular baking pans, place beets into them, separately by color, and season generously with salt, pepper, and olive oil. Wrap up the beets and place them in the hot oven for 45-60 minutes, until soft.
Remove the beets, set aside to cool, then peel them. Cut them into small squares, separately, then set aside.
For the Edamame Purée
- ½ lb shelled edamame
- Olive oil, as needed
In a pot of boiling hot salted water, blanch edamame for 2 minutes. Cool in iced water and drain. Purée in a food processor with olive oil. I don’t like the edamame purée to be too smooth; I still like to keep some texture in it.
For the Tomato Fondue
- 4 plum tomatoes
- 2 shallots, finely chopped
- 3 cloves garlic, peeled & smashed
- 2 thyme sprigs
- Olive oil
- Salt & pepper
Boil the tomatoes for 15 seconds in boiling water to remove the skin. Place in cold water with ice to stop the cooking process. Remove the skin with a pairing knife, cut the tomato in quarters and remove the seeds. Finely chop and set aside.
In a pan on medium-low heat, sweat shallots with 2 TBS olive oil. Then add in finely chopped tomatoes, smashed garlic, and thyme sprigs. Season with salt and pepper and turn heat to low and cook until there is no more moisture, with a lid.
Remove garlic and thyme sprigs from tomato fondue and set aside.
For the Miso Dressing
- 2 TBS chives, finely chopped
- ½ cup EVOO
- 1 shallot, finely minced
- 1 garlic clove, finely minced
- 1 TBS Dijon mustard
- 2 TBS miso paste
- 3 TBS rice vinegar
- 1 TBS honey
- Juice of half lemon
- Salt & freshly group pepper
In a large bowl, place the minced shallots, garlic, mustard, miso paste, rice vinegar, honey, and juice of half a lemon. Whisk them well until fully incorporated. In a steady stream, add in the EVOO while constantly whisking until fully emulsified. Then fold in the chopped chives.
For the Finnish
- Chives, finely chopped
Dress the red beets, golden beets, and frisée separately in bowls. Taste and adjust for seasoning.
On a cold plate, place a ring mold in the center. Firmly pack the red beets first, then the golden beets, scoop a generous amount of edamame purée, and lastly, fill the mold with tomato fondue. Top the mold with dressed frisée and spoon some miso vinaigrette around the plate. Garnish with chopped chives.