Remolachas con Pomelo
Roasted baby beets, grapefruit, candied pistachioes, sheep’s milk cheese, dill
Plating
Delivery
Server Description
Roasted beets & creamy cheese is a no brainer. The candied pistachios are so good you’ll want to eat them on their own. You won’t be disappointed when you order this dish.
pronunciation
REM O LA CH AHS - KONE - PO MELLOW
runner description
Roasted beets with sheep's milk cheese
Line up notes
allergies
Dairy
–
–
Nut
–
ingredients
80g roasted & peeled red baby beets
80g roasted & peeled yellow baby beets
15g citrus vinaigrette
30g grapefruit supremes
25g whipped miti crema
10g candied pistachios
less 1g finely minced chives
less 1g picked dill
2g extra virgin olive oil
1g Maldon Sea Salt
sourcing
PREP recipe 1
Citrus ViniagrettePREP recipe 2
Candied PistachiosPREP recipe 3
Whipped Miti CremaPREP recipe 4
Trimmed & Roasted Beetsprocedure
- Halve or quarter the beets, depending on size. Beets should be about bite-sized.
- Put the beets in a small bowl.
- Dress the beets with the citrus vinaigrette & season with kosher salt.
- Pipe 3 quarter size dollops of whipped miti crema into the bottom of the bowl (see video)
- Plate the dressed beets in the bottom of your bowl as neatly as possible.
- Add the grapefruit supremes to the bowl you dressed the beets in, lightly coat the supremes with the remaining vinaigrette.
- Place the grapefruit on top of & around the beets in the plating bowl.
- Pipe another 3 smaller than a dime-sized dollops of whipped miti crema on top of the beets & grapefruit.
- Garnish the top of the dressed beets/cheese/grapefruit with the candied pistachios, chives, and dill.
- Finish with extra virgin olive oil & Maldon Sea Salt.
critical control points
Do not over cook the beets. Beets should be tender but slice easily and hold their shapes.
PACKAGING
Plateware
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