Bringing the mystery to our kitchens and tables, Chef Simona introduces her Marinated Beets recipe. Carefully delivered along Labneh cheese and almonds after going through an oven-baked process. We invite you to dive in and experience the new flavors this plate can bring to your future meals! Below is a detailed list of ingredients for both the main dish and marinade. Follow this recipe and you can too accomplish this culinary work of art!
Ingredients
- 3 medium beets
- 1 jar of labneh cheese (this can be replaced by goat cheese)
- Rice paper (most commonly used to make Spring Rolls)
- 2 cups of oil
- 50 grams of almonds
- 100 grams of arugula salad
- 100 grams of frozen green peas
- A handful of fresh mint leaves
- 1 a.s. soda
- A pinch of salt
For the marinade
- 100 ml. of Apple Cider Vinegar
- 200 grams of sugar
- 300 ml. of water
- 2 bay leaves
- 4 corns of allspice
Production Process
- Place the unpeeled beets on a baking sheet and bake at 180C for about 40 minutes until slightly soft.
- Heat the oil, preheat the fire, and place it on the rice paper.
- Everything will happen very quickly, so be sure to have a paper towel, where you will place the baked rice paper. As soon as they puff, pull them out immediately.
- Boil a cup of water, add baking soda, boil the peas for 2 minutes, simmer and place them in ice-cold water. Drain them.
- In a blender, add your handful of mint, salt, and blanched peas. Add 3 tablespoons of water and grind everything to a smooth mass. If you want the mass to be a beautiful green, make sure the blender doesn’t heat up.
- Prepare a pot and add all the ingredients for the marinade, bring to a boil.
- Get the cleaned beets and cut into slices with the thinnest number of “mandolins”. Add the still warm marinade and keep them in there for at least a few hours.
- Take some of those beets, drop them in the blender and make a puree out of it for beautiful plating and textures.
After a few hours, you can start plating the dish.
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