Roasted Beets with Crisp Iberian Ham and Cauliflower Cream | James Beard Foundation
Many of the components in this dish can be prepared a day ahead.
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Ingredients
- 1/2 bunch cilantro
- 4 tablespoons Italian parsley
- 1 cup grape-seed oil
- 4 medium red beets
- 1 cup red wine
- 4 cinnamon sticks, divided
- 4 sprigs fresh thyme, divided
- 4 medium yellow beets
- 1 cup white wine
- 30 thin slices Iberian ham (about 1/4 pound)
- 1 head cauliflower, stem and leaves removed, quartered
- Juice of 1 lemon
- 1 cup whole almonds, preferably peeled
- 2 garlic cloves, peeled
- 1/2 cup olive oil
- 2 tablespoons cider vinegar
- Salt to taste
- 2 cups Banyuls vinegar
- 1/2 bay leaf
- 1 teaspoon cracked black pepper
- 15 small spring onions bulbs, outer skins removed
- Cilantro for garnish (if omitting the cilantro oil)
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