Best The Beet Goes On Recipes

And The Beet Goes On image

Provided by Food Network

Categories dessert

Time 5h30m

Yield 12 servings

Number Of Ingredients 19

Steps:

For the Chocolate torte:
Preheat oven to 350 degrees F.
Combine the chocolate, butter and corn syrup and melt over a double boiler. In a stand mixer whip the eggs, vanilla and sugar together for several minutes, pour in the melted chocolate, and all of the dry ingredients. Mix together and spread onto a greased 1/2 sheet pan. Bake in oven for 30 minutes.
For the Beet ice cream:
Wash and juice the beets. Simmer the juice 2 hours, until it is reduced by 2/3. In a separate pot combine the milk and sugar and bring to a boil, temper in your egg yolks. Add the cream and beet juice and freeze according to the ice cream machine instructions.
For the Sugar beet paper:
Preheat oven to 200 degrees F.
Rinse the beets and place in a steamer. Steam until soft. Cool the beets, peel them, chop them up and place them in a blender with the corn syrup and egg white and blend until totally smooth.
Spread in a very thin layer on to a silpat and bake in oven for 1 to 2 hours, until dry and crisp.
To assemble cut the torte into circles using a 3-inch circular cookie cutter. Place a quarter sized drop of chocolate sauce on the plate and streak it using the back side of the spoon. Place the disk of torte onto the plate and a scoop of the beet ice cream directly on top of the torte. Place several large shards of the beet paper into the ice cream and different angles and sprinkle a pinch of the shiso salt on the ice cream and the plate.

The Beet Goes On Salad image

Provided by Trisha Yearwood

Categories main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 8

6 small (about 2-inch diameter) golden or candy cane beets
About 6 ounces feta from an 8-ounce block
6 fresh basil leaves, torn
2 tablespoons olive oil
1/2 teaspoon finely grated lemon zest plus the juice of 1 lemon
Kosher salt and freshly ground black pepper
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/3 cup candied pecans, coarsely chopped

Steps:

Preheat the oven to 400 degrees F.
Wrap the beets individually in foil and roast until tender when pierced with a paring knife, 45 minutes to 1 hour. Cool completely, then peel with a paper towel.
Slice a sliver from one side of each beet so it sits flat. Then cut each beet horizontally into thirds.
Cut the block of feta in half lengthwise and then slice 12 thin planks, 1/8 to 1/4 inch thick. Sandwich the planks with a torn basil leaf between the beet slices and arrange the beets on a platter.
Stir together the olive oil, lemon zest and juice, a pinch of salt and a few grinds of pepper. Drizzle the dressing over the beets, then sprinkle with the parsley and candied pecans.