هفته او ل اسفند 1389

2 Tablespoons extra virgin olive oil
Preheat oven to 350 degrees. In a roasting pan, cover beets two thirds with a mixture of 2 parts water, 1 part sherry vinegar and butter. (If using multiple colored beets, roast lighter beets in separate pans so colors don t bleed) Salt the mixture liberally. Cover with foil and roast until beets can be easily pierced with a fork. Remove from oven and cool in the liquid, in the refrigerator. When cooled, peel and slice the beets thin. Reserve. Using a vegetable peeler or mandoline, shave the asparagus and carrots as thinly as possible (to the consistency of linguine) and transfer to ice water. Reserve in water for up to 24 hours. Using a hand-held immersion blender, process the honey in a tight container gfs food show for 2 to 3 minutes. Move the hand blender in an up and down motion until the honey lightens in color; continue for 1 minute. Add the truffle oil and continue the up and down motion until fully incorporated and light in color. Reserve (can be re-whipped if necessary). PER ORDER On a chilled plate, arrange beet slices in a circle. Drain the carrot and asparagus mixture and add to a bowl with olive oil, fresh herbs, and 2 tablespoons sherry vinegar. Add salt and pepper to taste. Arrange a handful of shaved vegetables in the center of the plate and garnish with additional herbs if desired. Drizzle with the truffle whipped honey. Spoon 4 teaspoons of whole milk ricotta around salad and serve.
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هفته دوم مرداد 1390
هفته او ل اسفند 1389
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