Beet Salad from Toques in Black: The Extraordinary Diversity of Black Chefs by Ian Davis
In a shallow dish, mix salt and sugar, place egg yolks in mixture and cover egg yolks for 1 week. Then dehydrate for 24 hours. Store in an air tight container. Roast Beets Pre-heat oven to 350°F....
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Cooking tools:
- Dish
- Dehydrator
- Airtight container
Ingredients
- 2 pints salt
- 4 baby red beets
- 4 baby yellow beets
- 4 baby candy stripe beets
- Cured Egg Yolk
- 4 egg yolks
- 1 pint granulated sugar
- 2 bananas, peeled, roasted whole
- 30 grams white miso paste
- 1 cup crème fraîche
- Micro Arugula
- Extra-virgin olive oil, as needed to coat
- Salt, to taste
- Thyme Sprigs
- 4 red ball radishes
- Radish
- Roasted Banana Purée
- Lemon juice
- Roast Beets
- Ground red pepper flakes, to taste
- Extra-virgin olive oil
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