Ashed Chevreaux with Slow—Roasted Yellow and Red Beets and Red Beet Vinaigrette

Name: Ashed Chevreaux with Slow—Roasted Yellow and Red Beets and Red Beet Vinaigrette
Yield: Makes 6 Servings
Cuisine: French
Ingredients: Beet Powder; ½ cup baby beet greens; 6 ounces ashed Chevreaux or other ashed goat cheese, at room temperature, cut into 6 wedges or portions; 1 cup red beet juice (from about 1 pound beets; or purchased from a health food store); 1 teaspoon red wine vinegar; 1 to 2 yellow beets at least 2¼ inches in diameter (enough to yield twelve ⅛-inch slices), scrubbed; 1 to 2 red beets (enough to yield thirty-six 1-inch-long batons, scrubbed; 2 tablespoons canola oil; Extra virgin olive oil; Kosher salt

Preparation info

Makes
6
Servings

Difficulty
Complex

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

Ingredients

1 cup red beet juice (from about 1 pound beets; or purchased from a health food store)
1 teaspoon red wine vinegar

Europe
France
Mediterranean
Vegetarian
Gluten-free

Method

For the Beet Glaze

Heat the beet juice to a simmer in a small saucepan and cook until there are large bubbles forming at the top. Add the red wine vinegar and reduce until the liquid has a syrupy consistency. Pour into a small squeeze bottle.

Preheat the oven to 300°F