Ensalada de Remolachas y Pepino $12

Final presentation:

• 3-4 oz Roasted baby red beets roasted and peeled.
• 3-4 oz Roasted baby yellow beets roasted and peeled  
• 5 slices of cucumber cured in salt and ice. (this should be done every service)
• 7-8 tsp Miticrema Cheese Room temperature.
• 2 tbsp Chardonnay vinegar
• 2 tbsp of olive oil
• Salt
• 2 slices of red baby beets sliced very thin in mandolin
• 2 slices of red baby beets sliced very thin in mandolin
• Salt and pepper
• Basil leaves

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Procedure for the roasted beets
• Pre-heat convection oven to 325 F
• Tear aluminum into squares large enough to cover a single beet.
• Place beets individually in aluminum and drizzle with vinegar, Arbequina olive oil and 1 sprig of thyme and wrap each beet individually.
• Separate into hotel pans by size and roast for 1 hour to 1.5 hours depending upon size of beets.
• Check for doneness with a cake tester, beets should be tender, but not completely soft. Remove and set aside to cool
• Portion into bags or quart containers for service

Final presentation:

• Smash with your hands slightly the red and yellow beets and open. put on a bowl
• add thin slices of beet
• Season everything with salt, chardonnay vinegar and olive oill
• Plate on a bowl
• Add slices of cucumber around the plate
• Add room temperature miti crema cheese on top
• Finish with a good amount of basil leaves on top.
• finish with a little more olive oil and fresh pepper.