Dried Beetroot
4 servings
600 minutes
A recipe by St. Petersburg chef Dmitry Blinov that has caused quite a stir in his restaurant Harvest. A simple culinary trick, in which beets are boiled, marinated in vinegar, then dried in the oven until they become firm candied fruits and served with blackcurrant sauce (out of season, mashed berries with sugar are suitable), transforms beets into a restaurant dish: cloying, sliminess, the smell of damp earth - everything that you might not like about beets disappears as if by magic , and you can enjoy its new caramel texture, luxurious ruby color and light fruity aftertaste.
1
Boil the beetroot, peel it, and cut it into wedges.
- Beet: 1.5 kg
2
Dry in the oven at 60 degrees for 8-10 hours.
3
Mix beet juice with sugar and vinegar. Boil the mixture down to 200 ml.
- Beetroot juice: 1 l
- Wine vinegar: 50 ml
- Sugar: 30 g
4
Blend juice, black currants, tarragon, water, and oil. Blend until smooth and homogeneous, then strain through a fine sieve.
- Beetroot juice: 1 l
- Blackcurrant: 100 g
- Tarragon leaves: 5 g
- Water: 100 ml
- Grape seed oil: 100 ml
5
Mix the beetroot with the sauce in a 1:1 ratio. Let it sit for a while to absorb the sauce. This can be done in advance and left in the fridge for a couple of hours.
- Beet: 1.5 kg
- Beetroot juice: 1 l
6
Place the beetroot in sauce on a plate, serve with fresh cheese (such as stracchino), cottage cheese or yogurt, and pecan nuts.
- Beet: 1.5 kg