The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Beet Salad with Orange Sabayon Dressing

Ingredients

For the orange sabayon dressing:

3 ounces freshly squeezed orange juice

1 cup sparking wine

6 egg yolks

2½ tablespoons sugar

1 teaspoon orange zest

Pinch of salt

For the beet salad:

1-2 pounds yellow beets

1 cup vegetable or chicken stock

1 pound assorted rainbow baby carrots

1 head romanesco

1 leek, white part only

2 tablespoons coconut oil

1 tablespoon fresh thyme leaves (chopped)

¼ cup white wine, for deglazing pan

1 teaspoon Aleppo chili flakes

½ lemon, juiced

2 tablespoons butter

Salt to taste

¼ cup white wine

Directions

For the orange sabayon dressing:

1. In a small metal or Pyrex mixing bowl, combine wine and orange juice.  Allow to come to room temperature, about 18 to 22 minutes.

2.  In a saucepan, bring 1 quart of water to a boil, then reduce heat to medium-low. We are creating a double boiler here, so the mixing bowl needs to sit on top of the saucepan without touching the water. The steam from the water will slowly cook the egg yolks.

3. Whisk the egg yolks into a bowl above the simmering water until pale yellow and thick, about 10 minutes. The egg yolks will be set when you can create a figure eight on top and it doesn’t disappear right away.

4.  Add the sugar to the yolks and continue whisking an additional 5 minutes. Add the zest and salt. Slowly drizzle orange juice and wine into the yolks. The mixture will loosen up a bit, but continue whisking until the mixture thickens again, about 3 minutes. Toss with salad.

For the beet salad:

1. Wash and trim beets.  In a medium sauce pan, add just enough stock to cover beets. Simmer on medium high until tender 40 to 50 minutes, or until tender.

2. Cut carrots on a bias about ¼-inch thick. Cut romanesco into florets.

3. Slice leeks into ¼” rings and soak in ice water.

4. Heat sauté pan on medium high.  Add coconut oil.

5. Sauté carrots for 10 to 12 minutes on medium high.  Keep carrots moving: You want to caramelize them slightly on each side. 

6. Add leeks and continue to cook for 8 minutes. Add romanesco florets and cook for 4 minutes.

7. Deglaze with white wine, add lemon juice, fresh thyme, salt, and Aleppo chili.

8. Reduce wine by half. Remove pan from heat and finish with butter.

Print Recipe