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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Main Courses, Season 4
Beet Salad with Yuzu
Beet Salad with Yuzu, Ras al Hanout & Goat Cheese Foam
Prep Time: 45 minutes
Serves: 4-5
Directions:
Cover beets with water and extra-virgin olive oil; bring to a boil. Once boiled, reduce to a simmer and cook until knife comes out clean when tested. Shock in ice water, peel and cut into sixths; set aside.
Cut all citrus in half and juice through strainer, add yuzu and season wih salt and pepper. Cover and toss beets in citrus juice. Place goat cheese in kitchen aid mixer and paddle on low. Slowly add cream, Parmesan and salt; season to taste and place in a cold box.
To Plate:
Place one piece of dressed beet on spoon; top with goat cheese mixture and sprinkle with small amount of ras el hanout.
Ingredients:
1lb small red beets, washed
Water for cooking
1/4 cup of extra-virgin olive oil
1 orange
1 ruby red grapefruit
1 lime
1 lemon
1T yuzu
2T salt and pepper
1/2 lb goat cheese
1/2 cup cream
1T Parmesan
1t salt
2T ras el hanout
