Beet Salad

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

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
Vegetarian
Sous vide

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.