How to season the inside of a vegetable? In this case we start with a vegetable puree. How to give a vegetable puree structure? What is the desired texture of the vegetable puree? There are a wide range of approaches to answer these questions.
In putting this beet salad together we were looking to create a beet sphere, which looks like a beet, with an intense and rounded beet flavor and the texture of a silky flan. We paired the structured beet puree with raw compressed beet rounds infused with blood orange bitters and Blis Elixer. The beet marinating liquid is reduced to a glaze while the crisp round is topped with Valencay goat cheese. A few sprigs of wild watercress add a grassy spiciness to the finished dish.