This recipe's inspiration came from the old rubiks-cube toy and a terrine that Daniel put in his latest cookbook. The terrine that Daniel made has nothing really to do with mine other than the pattern, his dish had foie gras, radish, and vension. I just wanted to use the vegetables that are season like turnips, beets, carrots, and purple potatoes. I wanted to make it into a terrine and slice it but I thought that the beets would bleed too much into the other vegetables so I just decided to plate it like a terrine. I had a bunch of dill that I thought would go great with all the vegetables so I made a old classic dressing using buttermilk.
Green goddess dressing
1 1/2 cup of buttermilk
1 bunch of dill
1 small bunch of parsley
5 sprigs of tarragon with just the leaves pulled off
2 garlic cloves
4 tbsp of sherry vinegar
salt and pepper to taste
1 large beet roasted, peeled, and medium diced
1 large yellow beat roasted, peeled, and medium diced
2 carrots medium diced simmered until just done
2 turnips medium diced simmered until just done
4 purple potatoes roasted, peeled, and medium diced
3 tbsp of olive oil
salt and pepper
1/4 cup of dehydrated beets ground
The key to this recipe is cooking all the vegetables until they are just done. You don't want mushy vegetables here but you also don't want crunchy undercooked vegetables unless that is you're going for. Take the beets and drizzle with olive oil and salt and wrap in foil and place in a 400 degree oven until they are tender. You could also use a pressure cooker for 18-20 minutes if you have one handy. For the carrots simply simmer in salted water with a tbsp of butter until they are tender and then strain off. For the potatoes drizzle with a little olive oil and season with salt and roast in the over for about 30 minutes. You have to really watch the potatoes because if they are too done they will fall apart. The potatoes are probably the least forgiving of the vegetables. For the turnips you can roast or cook the same way as the carrots either way will work. Once all the vegetables are tender, cooled, peeled you can dice them to a medium size.
For the dressing
In a vita mix place garlic, anchovies, sherry vinegar , and all the herbs. Puree for 5 seconds. Then add the buttermilk and puree until smooth and green. Season with salt and pepper. You want the dressing to have a bit of a bite of all the ingredients because this will carry the dish.
Place each vegetable in a separate bowl or one at a time drizzle each vegetable with olive oil salt and pepper. Place in pattern one row diagonally at a time. Then repeat with the remaining vegetables. Spoon the dressing to the side of the vegetables and sprinkle with dehydrated beets and few sprigs of dill and flowers. Serve and enjoy. These vegetables could also be served warm for variation or with a sprinkle of bacon, egg, or even some steak.