Page 48 - The Valley Table - Winter 2022

BEET & BURRATA SALAD
MILL HOUSE BREWING CO., POUGHKEEPSIE
Ingredients
2 large red beets or 2 bunches of baby beets
3⁄4 cup extra-virgin olive oil, plus extra for roasting beets 1⁄2 cup balsamic vinegar
1 garlic clove, minced
1 shallot, minced
16 oz. container pre-washed baby arugula
1 head of radicchio, sliced
2 navel oranges, peeled and cut into chunks
1⁄4 cup pistachios, toasted
Four 4 oz. Burrata balls
Preparation
To roast beets:
Preheat oven to 350°F. Scrub beets and place on a sheet of heavy-duty foil. Lightly coat beets with 1–2 tablespoons of olive oil, salt and pepper, wrap tightly with foil and bake on a cookie sheet for 1.5 hours for large beets (baseball size) or 50 minutes for small beets. Allow to cool then peel and cut into 1⁄2” cubes. To make vinaigrette:
Add 1⁄4 cup of balsamic vinegar, garlic, shallot, 1 teaspoon salt, 1⁄2 teaspoon black pepper, and 3⁄4 cup olive oil to blender and blend until smooth. (Dressing can also be whisked in a bowl.) Salad preparation:
In a large bowl, add arugula and sliced radicchio, and toss with vinaigrette. Divide among 4 plates. Arrange beets, oranges, pistachios, and burrata on top.
ROASTED BEET TARTARE
PEEKAMOOSE RESTAURANT & TAP ROOM, BIG INDIAN
Ingredients
4 medium size beets
1⁄4 cup plus 1 tablespoon extra-virgin
olive oil
Salt and pepper
1 cup mayonnaise
1⁄4 cup Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon finely chopped chives 1 teaspoon finely chopped chervil White truffle oil, caperberries and
baby arugula for garnish
Preparation
1. Preheat oven to 400°F. Coat beets with 1⁄4 cup olive oil and season with salt and pepper.
2. Place beets in a roasting pan, cover with aluminum foil and seal tightly. Roast until tender, about one hour.
3. Using a paper towel, peel skin off the beets while they’re still warm. Chop each beet into six equal parts and place in a food processor.
4. Pulse beets on and off, until they’re a very small, even size about the size of a lentil. Remove chopped beet mixture and strain excess
moisture using a cheese cloth or fine mesh colander. Set aside to drain.
5. In a medium size mixing
bowl, combine mayonnaise, Worcestershire sauce, Dijon mustard, and 1 tablespoon of olive oil and whisk until smooth.
6. Place the drained chopped beets in a bowl and add 3 tablespoons of the sauce, chives, and chervil. Gently mix until the sauce,
herbs and beets are thoroughly incorporated. Season to taste with salt and pepper.
To plate:
Spread 1 tablespoon of sauce (using the back of a spoon) in a light layer onto the center of a serving plate. Place a 3”-size round cookie cutter on one side of the sauce. Delicately spoon beet mixture a few tablespoons at a time into the cookie cutter, pressing down lightly to pack and shape the tartar, then gently remove the cutter and add garnish. Season to taste with salt and pepper.
46 the valley table dec 2021 – feb 2022 PHOTOS (TOP TO BOTTOM) BY @SHOT.BYKIMBERLY; COURTESY OF PEEKAMOOSE RESTAURANT & TAP ROOM