For the beets:
4 each large beetsof any color
Olive Oilto taste
Salt and Black Pepperto taste
For the Citrus Dressing:
2 Tablespoons Blood orange juice
2 Tablespoons Rice Wine Vinegar
4 Tablespoons extra virgin olive oil
For the Beet Cracklin’:
4 ounces tapioca flouravailable at your local Asian Grocery
2 large Red Beets
pinch Saltplus extra for frying
2 quarts peanut oil
For the Salad [To Assemble]:
4 each avocadospeeled and small dice
2 cups Blood Orange slices
2 cups arugula
2 sprigs tarragonleaves removed and reserved
4 each Beets from above
2 Tablespoons Dressing from Above
1 per salad Beet Cracklins from above
This delicious beet, avocado and citrus salad was provided by Chef Steve McHugh, five-time James Beard Award finalist, and owner of Cured, a top restaurant in San Antonio, TX.
Yield: 6 servings
How to Prepare the Beets:
- Leave the peels on the beets and coat in olive oil, salt and pepper.
- Wrap the beets in aluminum foil and place into a 350 degree oven until a pairing knife can be inserted easily to the middle.
- Remove the beets from the oven and cool, peel and cut into wedges.
How to Make the Citrus Dressing:
- Combine ingredients in a bowl.
How to Make the Beet Cracklin’:
Yield: 8-10 servings
Note from Chef: This is a fun and healthy alternative for a traditional pork skin cracklin’ and though it may seem like a lot of steps, the end result is something that is extremely tasty and will have you wanting to make them again.
- Small household dehydrator;
- Masticating Juicer. I use a Omega J8006;
- Spice Grinder or blender;
- Quart Size Zip Lock Bags;
- Candy Thermometer;
- Small ounce scale;
- Peel your beets and dice into pieces large enough to fit into your juicer. Turn your juicer on and slowly start juicing your beets making sure to capture and save the pulp that comes from the other end. Reserve the juice.
- Place the pulp on a tray and put into your dehydrator for 2 hours on high level to remove any extra moisture.
- Place the dehydrated pulp into your spice grinder and make into a fine powder.
- Combine the tapioca flour, pinch of salt, ¼ ounce of beet powder, 3 ½ ounces of beet juice.
- Divide the mixture between two quart bags and seal tight without any air bubbles and roll flat.
- Set up a steamer on your stove so that the bags can lay as flat as possible and can be covered.
- When water is simmering and steam is abundant, lay the bags in and cover and steam for 10 minutes. After 10 minutes turn bags over and steam for an additional 10 minutes.
- Immediately after steaming open the bags and cut down the sides and peel the beet chips from the plastic.
- Place the chips onto the rack of the dehydrator and let them dry out at 140 degrees for 10 hours.
- In a large 2-gallon pot and using your candy thermometer, bring the peanut oil to 360 degrees.
- Break the beet chips into random pieces and fry them until they puff.
- Season with salt and enjoy
How to Assemble the Salad:
- Divide the beets, avocado and orange on the center of each plate.
- Toss the arugula with a couple of tablespoons of the citrus dressing and top each salad.
- Garnish with the beet cracklin.