Beet Bruschetta with Charred Spring Onion Vinaigrette
Chef Danny Espinoza - Antidote
Soups & Sides
Demonstrated at Green City Market 5/18/2016
Charred Spring Onion Vinaigrette
- Spring Onion, 4 whole
- Coriander, 1 Teaspoon
- Fennel Seeds, 1 Teaspoon
- Sherry Wine Vinegar, 2 oz
- Olive Oil, 4 oz
- Salt, To Taste
- Pepper, To Taste
- Lemon Juice, 1⁄2 Lemon
Place oil into your sauté pan and have the heat on high. Place Spring onion and allow for them tocaramelize until charred. Take your dry ingredients along with your charred onions and place them in your blender. Puree with the vinegar and slowly pour the oil at a steady stream in the blender until you create your emulsion. Season with salt andpepper to taste.
- 1 Red Beet (rinse & scrub any excess dirt), beet greens reserved
- 1 Golden Beet
- 1 Tablespoon salt
- 2 Tablespoons sugar
- 1 Whole Cinnamon Stick
- 1 lemon, sliced into eights
- 1 Tablespoon olive oil
- 2 Quarts water
- After the beets have been rinsed and washed, place them in a pot and add all your ingredients inside the pot. Bring the pot to a simmer and allow the beets to cook for about 45min-1 hour.(Cooking time depends on the size of the beet. To check beets use a cake tester or a pairing knife. Slightly pierce the beet, it should glide like butter.)
- When the beets are cooked, allow for them to cool. Take a paper towel to peel your beets, the skin should come off easily. Take a knife and dice your beets into medium cubes.
- Place your diced beets in a bowl, and add a good drizzle of the charred spring onion vinaigrette to the bowl, season with salt and pepper to taste.
- Chop beet greens in a chiffonade and toss them into the bowl.
- To serve, take some of your favorite ricotta cheese and spread it on your favorite toasts, top with beet mixture.