Roasted Beets & Carrots

Roasted Beets & Carrots

whipped ricotta │ frisee │ “Purposeful” cinnamon–star anise pecans │ orange-sherry vinaigrette

Serves 4

8 baby candy stripe beets (rinsed, trimmed and unpeeled)
8 baby gold beets (rinsed, trimmed and unpeeled)
1 cup champagne vinegar
½ cup sugar
2 cups water
2 ounces pickling spice
12 pieces baby heirloom carrots
2 tablespoons extra virgin olive oil
1 cup fresh ricotta
2 tablespoon 40% heavy cream
3 ounces frisee
2 cups fresh squeezed orange juice
1 teaspoon Dijon mustard
1 tablespoon minced shallot
1 fluid ounce sherry vinegar
¼ cup extra virgin olive oil
½ cup Purposeful Pecans (cinnamon star anise flavor)
For the beets:  preheat oven to 350 degrees. Take 7 of the candy stripe beets and 7 of the gold beets and place them in a casserole dish.  Add the water, sugar, vinegar and pickling spice.  Cover with aluminum foil and bake in the oven for 40 minutes.  Remove the beets from the oven and while hot, gently rub the skin off with a paper towel.  Allow the beets to cool and split them in half.  With the remaining single candy stripe and gold beet, peel them and slice very thin on a mandolin.  Reserve them aside.

For the carrots:  Increase oven temperature to 400 degrees.  In a bowl, toss the trimmed carrots with 2 tablespoons extra virgin olive oil.  Season with kosher salt and fresh ground black pepper.  Roast them on a sheet pan for 18 minutes until golden brown.
For the ricotta: In a mixing bowl combine the ricotta and heavy cream and whisk until smooth and incorporated.  Set aside.
For the vinaigrette: Reduce the volume of the 2 cups of orange juice on the stove to ½ cup.  Allow to cool.  In a blender, combine the reduced juice, vinegar, shallot and mustard and blend until smooth.  Gently add the ¼ cup of olive oil in a steady stream until emulsified.  Season with kosher salt and fresh ground black pepper.

Presented by:
Mark Alba
Executive Chef
Legendary Events
1380 West Marietta Street
Atlanta GA 30318