Chef Coleen Antonio, Recipient of the 2015 Les Marmitons Most Promising Chef Award - May 2016

Sous Vide Yellow and Red Beets with mixed greens and candied walnuts

CANDIED WALNUTS

  • 3 cups Walnuts
  • 3/4 cup Sugar
  • 3 TBSP Unsalted Butter

Heat pan and add the walnuts, sugar and butter.
Heat over medium heat, stirring frequently so the nuts don’t burn.
When the sugar starts to melt, coat the walnuts until all of them are coated.
Transfer to a sheet pan with parchment paper and let it cool.


LEMON VINAIGRETTE

  • 3 TSP Lemon zest, grated
  • 5 TBSP Freshly Squeezed Lemon Juice
  • 3 TSP Sugar
  • 3 TSP Dijon Mustard
  • 10 TBSP Olive Oil
  • Salt / Pepper to taste

Mix the first 4 ingredients together until the sugar is dissolved. 
Slowly pour in the olive oil while whisking. 
Season with salt and pepper

 

ROASTED BEETS

  • Beets
  • Oil
  • Salt
  • Pepper


Heat the oven to 375°F and arrange a rack in the middle. 
Rinse the beets and trim off any leafy tops. 
Wrap completely in aluminum foil and place in the oven. 
Roast until tender and easily pierced with a knife, about 1 to 1 1/2 hours. 
Remove from the oven and let cool. 
When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers.
Slice beets to desired thickness.


SOUS VIDE BEETS

  • Beets
  • Thyme
  • Butter
  • Salt
  • Pepper

Preheat the sous vide water bathe to 185. 
Peel and thinly slice the beets. 
Place in a vacuumed sealed bag with a sprinkle of salt, a drizzle of olive oil and 2 sprigs of thyme. 
Vacuum seal the bags and place in the preheated sous vide. 
Cook for 2 hours and afterwards immediately submerge in a ice water bath for 10 minutes to stop the cooking process. If you’re feeling lazy you don’t even need to do this since you’re cooking veggies, it just means they keep cooking so your texture could be slightly less firm than you want. You can serve immediately or keep your little gems in the fridge for a month. They are great right out of the bag but they benefit from added acid and a peppery element such as arugula or just a sprinkle of pepper.

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