Beet Salad

Name: Beet Salad
Yield: Yield: 6 servings
Cuisine: American
Ingredients: Salt, to taste; Ground red pepper flakes, to taste; 1 cup crème fraîche; Extra-virgin olive oil; Lemon juice; 4 red ball radishes; 1 pint granulated sugar; 30 grams white miso paste; Roast Beets; Cured Egg Yolk; 4 baby candy stripe beets; Radish; Roasted Banana Purée; 2 bananas, peeled, roasted whole; Thyme Sprigs; 4 baby yellow beets; 4 baby red beets; Micro Arugula; Extra-virgin olive oil, as needed to coat; 2 pints salt; 4 egg yolks

Preparation info

Yield:
6
servings

Difficulty
Easy

Appears in

Toques in Black

By Battman

Published 2019

About

Ingredients

Cured Egg Yolk
4 egg yolks
1 pint granulated sugar
2

Americas
United States
Sous vide
Vegetarian

Method

In a shallow dish, mix salt and sugar, place egg yolks in mixture and cover egg yolks for 1 week. Then dehydrate for 24 hours. Store in an air tight container.

Roast Beets

Pre-heat oven to 350°F.