Here is a great spring/summer dish using all the beets, and fresh herbs blooming in the garden.  This dish takes on a very Texas feel.  The Jalapeño pesto really is what takes this dish and gives it some life.  Add a little lime vinaigrette and cilantro, and french feta helps round the dish out.  This really is an easy dish that anyone at home can replicate.  Doesn't have to be all day in the kitchen slaving away at the stove.  Sometimes quick, simple sauces can bring a dish together without having to work too hard.  Here's the recipe I hope you enjoy it!

3 large red beets roasted peeled, diced

2 candy stripe beets roasted, peeled sliced

8 small baby yellow beets roasted peeled half kept whole, the rest cut in half

1 small candy stripe beet shaved raw.

 

2 large avocados

1/4 cup of rice flour

1/4 cup of corn starch

1/2 cup of soda water (maybe a touch more)

1 cup of panko crumbs

salt to taste

 

Jalapeno Pesto

2-3 large jalapeños 

2 small bunches of cilantro 

1/3 cup of roasted pumpkin seeds

1/4 cup of grated cotija cheese (or parmesan)

2 small cloves of garlic

1 cup of olive oil

salt to taste

 

Lime vinaigrette 

1/4 cup of fresh lime juice

1/4 cup of olive oil

salt to taste

 

Oil for frying

1/4 cup of pumpkin seeds

1/2 cup of french feta diced

beet micro greens for garnish

 

For the beets,

You can either roasted them in the oven with a little olive oil wrapped in foil, or you can boil them in salt water.  Or outside in your wood oven if you have one.  Once cooked and tender then peel.  Dice the red ones, keep some of the yellow ones whole and cut the rest in half.  Slice the candy striped ones.  Set aside on parchment paper keeping them separate. 

For the jalapeño pesto,

Slice the jalapeño's into four pieces including the seeds.  Place all of the slices into a vita mix.  Add pumpkin seeds and garlic.  Turn on the vita mix for 10 seconds just to break the big pieces up a bit.  Then add cilantro, cheese, and olive oil.  Puree until completely smooth.  Season with salt and set aside.  (you might need to add a touch more oil to make a smooth puree)

For the avocados,

In a small pot add oil for frying (about 1 1/3 cup) set at 350.  Place rice flour and cornstarch in a bowl.  With a whisk, stir in the soda water to make a slurry.  Season with salt.  In another bowl place panko crumbs. Take a melon baller and scoop out balls of avocado and place in the slurry, just enough to coat.  Then into the panko crumbs.  Continue until you have all the avocado's balls breaded.  Then in small batches fry the avocados until golden brown.  Scoop out the avocado balls onto paper towels and season with salt immediately.  Continue until you have all the avocados fried.  (if you want to simply serve raw avocados you can)

To Finish,

Take the jalapeño pesto and spoon on to a plate.  Take the sliced red beets and place in a mixing bowl. Spoon a little of the lime vinaigrette over them and season with salt.  Disperse the red diced beets randomly on the pesto.  Then take the yellow beets, placing them in the bowl, seasoning them with lime oil and salt.  Place one of the whole ones and halved ones onto the plate.  Repeat with the candy striped beets.  Then add the feta cheese and fried avocados.  Finish with a few raw candy striped beets, pumpkin seeds, and micro beets.  Drizzle with a little extra lime oil, serve and enjoy!


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