Making local, seasonal vegetable dishes in the dead of winter can be a real challenge. There aren't many options in late February. You're months removed from the last of the fall harvest and a couple months away from the first spring greens. Thanks to hoop houses and root cellars, however, all is not lost.
There are three sauces on this dish, as you can see. A yellow beet vinaigrette, pickled red beet creme fraiche and a burdock root puree. There is also a red beet powder.
The yellow and chioggia beets and the celery root were all oven roasted, sliced and punched into circles with a small ring mold. I sprinkled them with some maldon sea salt after plating. Pretty simple and straight-forward.
There are three sauces on this dish, as you can see. A yellow beet vinaigrette, pickled red beet creme fraiche and a burdock root puree. There is also a red beet powder.
The yellow and chioggia beets and the celery root were all oven roasted, sliced and punched into circles with a small ring mold. I sprinkled them with some maldon sea salt after plating. Pretty simple and straight-forward.