Wonder Land Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 oz beet 1 tablespoon of raw peeled and chopped almonds1 tablespoon of unsalted pecans1 tablespoon of honey2 tablespoon of Chavrie Goat’s Milk Cheese5 grams of asparagus – 6 heads (the top part)5 grams of broccoli – the flowerets (very tiny)0.3 grams of black pepper¼ teaspoon of dill 5 Clementine segments 3 teaspoon of canola oil Parsley (a bunch to wrap the beet for baking) Bay leafs (a bunch to wrap the beet for baking)Leek (a bunch to wrap the beet for baking)Whole black pepper seeds (about a teaspoon to add to the aromatic wrapping for the beet baking)
Beet Preparation:
Like you see it in the picture above you are going to wrap your beet with parsley, bay leafs, whole black peeper, and leek. After you are done wrapping it make sure you insert few toothpicks around it to secure the ingredients attached to the beef. When it looks secure pour 5 teaspoon of canola oil inside the beet wrap, so it keeps it moisturized while being baked. Now place it in the oven with a temperature of 350F for about 30 minutes or so. If you want to make sure it is truly cooked you can always test it with a fork to see it the beet is soft (cooked) and then remove it from the oven. Let it cool for a few minutes and remove all the aromatics out of the beet and then peel it and place it in the blender for a few seconds. You blend it just so it breaks it a little bit, but you do not want it to over blend it, otherwise it will turn into a puree.
Now we are ready to plate so grab your plating ring or cookie cutter and place it on the left edge of the plate, then with a spoon pour the blended beet into the ring making the shape you see in the picture with the use of your spoon back.
Chavrie – Goat’s Milk Cheese:
Pour the cheese into a bowl and mix in your dill.
After it is all mixed pour it in a pastry bag and make 3 small dots on the front edge of your plate.
Asparagus:
Place your asparagus head in a baking sheet with a tinny sprinkle of black pepper and rub with your finger a little bit of the canola oil on it so it gives it a nice shininess and crispness. Place it in a 350F oven for about 2 minutes just so it gets a nice color and crispness. Remove it from the oven let it sit for a few minutes and place it on the plate by the cheese as seen in the picture.
Broccoli:
Blench your broccoli flowerets (very tiny) just for a few seconds like 10 or so and shock it just to bring the lively color to it and place it in your plate as you see in the picture.
Clementines:
Just take the segments out of your citrus and place it on the plate just as seen in the picture.
Almonds and Pecans:
In a baking sheet pan place your chopped peeled almonds and your unsalted pecans and pour the honey on top of it evenly.
Place it in a 350F oven for about 5 minutes or until it golden brown. Remove it from the oven let it cool for a little bit and place them on the place as seen on the picture.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user TATIFRANCO.
Like you see it in the picture above you are going to wrap your beet with parsley, bay leafs, whole black peeper, and leek. After you are done wrapping it make sure you insert few toothpicks around it to secure the ingredients attached to the beef. When it looks secure pour 5 teaspoon of canola oil inside the beet wrap, so it keeps it moisturized while being baked. Now place it in the oven with a temperature of 350F for about 30 minutes or so. If you want to make sure it is truly cooked you can always test it with a fork to see it the beet is soft (cooked) and then remove it from the oven. Let it cool for a few minutes and remove all the aromatics out of the beet and then peel it and place it in the blender for a few seconds. You blend it just so it breaks it a little bit, but you do not want it to over blend it, otherwise it will turn into a puree.
Now we are ready to plate so grab your plating ring or cookie cutter and place it on the left edge of the plate, then with a spoon pour the blended beet into the ring making the shape you see in the picture with the use of your spoon back.
Chavrie – Goat’s Milk Cheese:
Pour the cheese into a bowl and mix in your dill.
After it is all mixed pour it in a pastry bag and make 3 small dots on the front edge of your plate.
Asparagus:
Place your asparagus head in a baking sheet with a tinny sprinkle of black pepper and rub with your finger a little bit of the canola oil on it so it gives it a nice shininess and crispness. Place it in a 350F oven for about 2 minutes just so it gets a nice color and crispness. Remove it from the oven let it sit for a few minutes and place it on the plate by the cheese as seen in the picture.
Broccoli:
Blench your broccoli flowerets (very tiny) just for a few seconds like 10 or so and shock it just to bring the lively color to it and place it in your plate as you see in the picture.
Clementines:
Just take the segments out of your citrus and place it on the plate just as seen in the picture.
Almonds and Pecans:
In a baking sheet pan place your chopped peeled almonds and your unsalted pecans and pour the honey on top of it evenly.
Place it in a 350F oven for about 5 minutes or until it golden brown. Remove it from the oven let it cool for a little bit and place them on the place as seen on the picture.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user TATIFRANCO.
Nutritional Info Amount Per Serving
- Calories: 276.1
- Total Fat: 17.3 g
- Cholesterol: 2.3 mg
- Sodium: 74.9 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 3.8 g
- Protein: 3.3 g
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