This was the fourth course to my 7-course Friendsgiving party for 8 people.
Originally, I had planned this course near the beginning but since there are a lot of protein courses following each other, I changed the course and decided to use this salad as a palate cleanser. I wanted to update this dish. I don’t like the white goat cheese that comes in logs… Like, I really do not like it. So I opted for mascarpone instead.
For the Beets
- 7 large red beets
- Salt & freshly ground pepper
- 2 TBS EVOO
Preheat oven to 350°F. Line a sheet pan with foil and generously salt the bottom layer. Place the beets on top of the salt layer. Season well and add 2 TBS of olive oil. Wrap up the beets and place them in the hot oven for 45-60 minutes, until done.
Remove the beets, set aside to cool, then peel them. Cut them into small squares when cool. Save scraps for beet purée.
For the Chive Oil
- 1 large bundle of chives, 1-inch in diameter
- 1 cup neutral oil
- Salt & pepper, to taste
Blanch chives then squeezing excess water out, place in blender. Blend until it’s a purée then on a low speed, add in the oil and season. Strain through a mesh chinois before placing it into a squeeze bottle.
For the Apple Salad & Finish
- 6 oz. mascarpone
- 3 tart apples
- 2 lemons, suprêmed
- Chive oil, as needed
- 2 cups pea leaves
- Beet scraps, for purée
- ¼ cup pine nuts
Bring mascarpone to room temperature.
Purée beet scraps, season with salt, then set aside.
Suprême the lemons and chop roughly. Peel the apples and dice into small squares. Toss with chopped lemon segments with chive oil and salt.
Using a wooden spoon, press and mix mascarpone until it is soft. Then toss in cubed beets and pine nuts. Adjust taste with salt and pepper.
Spoon beet purée onto plate. Using a ring mold, put beets 75% of the way up the ring mold. Top with apple salad then carefully remove ring mold.
In a separate bowl, toss pea leaves with chive oil and salt. Carefully place a small portion of the pea leaves over each mold. Drizzle with chive oil and serve.