This was a lunch dish I served a week ago for some guests in Austin.  They absolutely loved this dish and I was very happy the way it turned out.  It is quite simple and the flavor is coming from the grilled beets with tarragon sauce. 

 

Wood roasted beets

2 bunches of each medium size beets red and yellow
1 candy striped beet sliced thin
2 radishes sliced thin
4 tbsp of beet powder
4 tbsp of olive oil
salt and pepper

Tarragon dressing
3 tbsp of fresh chopped tarragon
1 cup of mayo or veganaise
1-2 tbsp of sherry vinegar
salt and pepper to taste 

Puffed Quinoa (see recipe)
Hearts of celery leaf 

For the Beets,

Turn your grill on medium heat.  Take 2 tbsp of olive oil and drizzle the red and yellow beets.  Season with salt and place them on the grill.  Grill for 45 minutes roughly until they are tender all the way through. Use a cake tester to check the doneness  Don't worry about the outside of the beets getting a little burnt.   Take the beets off the grill and allow to cool.  Once cool you can peel some of the burnt outer skin off if desired.  If not leave it on, don't worry it will taste really good with the aioli. 

For the Aioli,

Place all the ingredients in a bowl and mix well. 

To Finish,

Quarter the cooked beets, drizzle with the remaining olive oil and season with salt.  Place a spoonful of the aioli on the bottom of the plate.  Place the beets on top of the sauce.  Then add sliced candy striped beets and radishes on top.  Dust with beet powder, puffed quinoa , and celery leaves.  Serve and enjoy! 

Beets and avocado.JPG

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