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By Root 304 0

the stems of the artichokes with scissors or a small sharp knife, remove and discard the choke, and then trim where necessary. Heat a heavy saucepan over medium heat with the oil. Add whole artichoke hearts and cook to a sweat. Add garlic and thyme. Season lightly with salt and pepper. Cover with water and bring to a rapid boil. Reduce heat and simmer until tender. Chill and reserve until needed.

Garnish

1 bunch purple basil, tops only

4 radishes, thinly sliced

1 bunch chives, minced

Sprigs of flat-leaf parsley

Fleur de sel to taste

How to Plate: Slice artichoke hearts into 1/8-inch-thick slices and fan in the center of an oval plate. Spoon 1 to 2 teaspoons of Red Pepper Jus around the slices. Arrange three of the “Cannelloni” on top of artichokes. Finish with a few leaves of basil, radish slices, chives, parsley, and a sprinkle of fleur de sel. Serve chilled.

Roasted Beet Salad with Pistachios and Aged Balsamic Vinegar

8 servings

Baby Beets

8 baby Chioggia beets

8 baby yellow beets

8 baby red beets

To make the Baby Beets: Rinse and trim the beets. Blanch them separately (to prevent color bleeding) for approximately 5 minutes in salted boiling water. Remove beets and place in ice water until cool enough to touch, and then rub off the skins using a damp kitchen towel. Keeping colors separate, cut beets in half or in quarters (depending on the size). Refrigerate until needed for up to 2 days.

Beet Chips

1 large red beet

1 large yellow beet

1 cup simple syrup (1 to 1 ratio sugar and hot water, until sugar dissolves)

To make the Beet Chips: Using a mandolin or very sharp knife, slice beets into paper thin slices and cut into uniform circles with a 2-inch-round cutter. Divide warm simple syrup into two bowls. Place beet slices in bowls by color. Remove beets from the syrup, brushing off any excess, and place in a single layer on a flat baking sheet fitted with a Silpat; place a second Silpat on top. Bake in a preheated 300-degree F, low-fan convection oven for 10 minutes, or a 325-degree F conventional oven. Rotate pan and bake 5 minutes more. Rotate again and bake for another 5 minutes to complete a total baking time of 20 minutes, or until crisp. Cool the beets and store in a covered container at room temperature for up to 2 days.

Roasted Beets

4 large red beets

4 large yellow beets

1/4 cup water

6 sprigs thyme

Salt to taste

To make the Roasted Beets: Preheat a low-fan convection oven to 325 degrees F, or in a conventional oven to 350 degrees F. Rinse beets well and place in a deep heavy pan with water, thyme, and salt. Cover tightly with foil and roast for 2 to 3 hours, or until thoroughly cooked and tender. Check water throughout roasting process. If water evaporates before beets are tender, add just enough water to steam the beets; remove from oven. Once cooled, cut beets into 1/2‑inch-thick slices. Cut slices with a 1-inch-round fluted cookie cutter, keeping the colors separate.

Shaved Beets

2 baby Chioggia beets

2 baby yellow beets

2 baby red beets

1 tablespoon olive oil

2 teaspoons minced chives

Salt and pepper to taste

To make the Shaved Beets: Peel and trim the beets. Using a mandolin or sharp knife, thinly slice crosswise and place each color in separate bowls of ice water for up to 1 day. Before serving, dry well and then toss with oil, chives, salt, and pepper.

Salad

4 heads Tom Thumb or other mild baby lettuce

24 leaves red ribbon sorrel

To make the Salad: Clean, separate, and dry lettuces and sorrel. Refrigerate lightly covered with a paper towel until ready to plate.

Vinaigrette

Salt and pepper to taste

1 part balsamic vinegar

5 parts Per Me olive oil (or high-quality extra virgin olive oil)

To make the Vinaigrette: Dissolve salt in the vinegar and slowly whisk in oil until smooth. Add pepper and whisk or shake well before each use.

Garnish

1 tablespoon aged balsamic vinegar

2 teaspoons toasted pistachio oil (100 percent)

2 tablespoons toasted and crushed pistachio nuts

How to Plate: Toss Baby and Roasted Beets (red and yellow separately)