Daniel Humm's Baby Beet Salad with Chevre and Fennel
Top Restaurant Tips
Eleven Madison Park in New York City is one of America’s top restaurants for multiple reasons: the gorgeous décor, impeccable service and, of course, innovative food. Chef Daniel Humm shared the secrets of what makes his restaurant so highly-regarded on "Good Morning America," as well as recipes from his cookbook "I Love NY," like the Baby Beet Salad with Chevre and Fennel below.
For the raspberry vinegar: In a small bowl, crush the raspberries with the back of a spoon. Pour the vinegar over the raspberries. Add the celery leaves, peppercorns, and fennel seeds and transfer to a glass jar. Cover and marinate for 3 weeks at room temperature. Strain out the solids and return the vinegar to the jar. The vinegar will keep for up to 3 months at room temperature. Note: This is a great way to utilize raspberries that are really ripe. Use the vinegar during the summer on simple green salads or marinated beets. It is also great in a vinaigrette for fish or seafood.
For the roasted baby candy-striped beets: Preheat the oven to 400°F. Wash the beets thoroughly, trim the green tops, and place in a baking dish. Combine the oil, vinegar, sugar, and 2 cups of water. Season the mixture with salt and pour over the beets. Cover the dish with aluminum foil and place in the oven. Roast the beets for 40 to 50 minutes or until tender. Cool to room temperature and then peel. Leave 14 beets whole and quarter the remaining 4.
For the beet vinaigrette: In a small saucepan, combine the beet juice and raspberry vinegar with 1 cup of water. Reduce the liquid over high heat to about 1 cup, 10 to 15 minutes. Strain the reduction through a quadruple layer of cheesecloth into a bowl. Cool over an ice bath. Whisk together the strained reduction and the orange juice. Stir in the olive oil and season with salt to taste.
To finish: Wash the beets and shave thinly on a mandoline. Dress the whole and quartered roasted baby beets and the shaved raw beets with the olive oil and arrange on 4 plates. Trim the base of the fennel and remove the outer layers. Set the bulb flat on its bottom and cut it into quarters. Thinly slice the fennel quarters lengthwise on a mandoline and arrange on the plates. Fill in the empty spaces with small mounds of chèvre. Drizzle the beet vinaigrette over the vegetables and chèvre and garnish each plate with fennel flowers and fronds.
Recipe courtesy Daniel Humm from "I Love NY."