Roasted Beets with Carrot Puree
Recipe by Nick Leahy, Executive Chef/Owner, Saltyard
Yield: 12 servings
3 pounds medium-sized red beets
1/4 cup pickling spice
1 cup red wine
1 cup red wine vinegar
2 teaspoons salt
Carrot Puree (recipe included)
crumbled feta cheese as needed for garnish
toasted pine nuts as needed for garnish
Heat oven to 350 degrees.
In roasting pan, place all ingredients with water to cover, wrap tightly with plastic, then foil. Roast for 2 hours.
Towards end of roasting process heat smoker to high and add hickory chips.**
After 2 hours, remove beets from liquid and place directly in hickory smoke for 10 minutes, straight from oven, and then return beets to cooking liquid until ready to serve.
To serve, paint a generous dollop of Carrot Puree on each plate and top with a portion of warm beets. Garnish with crumbled feta and toasted pine nuts.
**Saltyard uses a stovetop smoker, but any grill, smoker, or Big Green Egg will work. Just be sure to smoke beets while they are still hot as they are more porous then.
2 pounds carrots, peeled, diced, and boiled in salted water until soft
1 cup heavy cream
2 tablespoons hot sauce
1/4 pound butter, cubed
salt to taste
For the Carrot Puree
In blender, combine carrots, cream, and hot sauce and puree until smooth. While blender is still running, add butter to finish, and season.