Roasted beets + walnut butter + creme fraiche+ candied walnuts
For 4 Servings.
4 large red beets (roasted on a bed of salt for 1 1/2 -2 hours till tender) peeled and sliced in rounds, 4-5 slices each
1/4 cup walnut butter
1/4 cup creme fraiche or sour cream
1/2 cup candied walnuts
2 tablespoons red wine vinegar
Salt and pepper to taste
To make candied walnuts: Start by toasting walnuts in a low oven, 325 degrees, till lightly brown. Melt 1/2 cup sugar slowly in saute pan until bubbling. Toss walnuts in sugar and finish with 1/4 teaspoon cayenne pepper. Allow to cool then roughly chop.
Walnut butter recipe:
1 quart of walnuts, toasted
1/4 cup Extra virgin olive oil
1 tablespoon salt
1 tablespoon honey
Puree walnuts in food processor till a smooth paste forms, add honey and salt and begin adding olive oil slowly, wrap tightly and store for up to 5 days.
After you have cooked, peeled and sliced the beets, toss them with the red wine vinegar and a similar amount of extra virgin olive oil along with salt and pepper. Spread walnut butter and sour cream (season with salt and pepper and thin with a touch of olive oil) onto plates side by side, top with slices of marinated beets and garnish with the chopped candied walnuts. Finish with good quality extra virgin olive oil and chopped parsley for color.