We have put the finishing touches on our golden beet and passion fruit salad. The golden beet ribbons are brushed with passion fruit syrup and then cooked sous vide at 82.5 degrees C for one hour. The beet and passion fruit gel is made with pressure cooked beets set with a blend of high and low acyl gellan. While we serve it chilled here, we can and most likely will adapt it to hot preparations as winter kicks in. The sauce is the passion fruit yogurt we were working on earlier and the dill flavored pistachios add both herbal and textural notes to the dish.
As we tweak this beet dish, we are also in the process of working on another dish which highlights red beets and the luckiest spice in the world. (That's paprika for those of you who have never seen Bachelor Party)