Beet a l’ Orange

Candied Walnuts

Ingredients:
2 cups walnuts (organic walnuts soaked and dehydrated)
½ cup organic maple syrup
¼ tsp. Himalayan salt
2 tbsp. freshly squeezed orange juice
½ tbsp. orange zest

Directions:
Place the walnuts into a large mixing bowl. Place the remaining ingredients into a measuring cup and whisk them all together. Pour the mixture over the walnuts and mix together until all of the walnuts are coated evenly. Place the nuts onto a dehydrator tray with a teflex sheet. Dehydrate for 10 hours at 115 degrees. Remove them from the dehydrator. Flip them over onto another tray with a teflex sheet. Place them back into the dehydrator for another 10 hours.

Beet Lace

Ingredients:
1 packet of Trader Joe’s Baby beets.
(These are steamed and peeled. They are not raw)
¼ cup organic maple syrup
¼ tsp. Himalayan salt
2 tbsp. freshly squeezed orange juice
½ tbsp. orange zest (microplane grater)
¼ tsp. organic cinnamon powder
½ tbsp. grated ginger (microplane grater)

Directions:
Take a spiral slicer and a chopping block. Take 3 large beets and use the straight fan blade. Spiral all three beets onto the chopping block. Take a knife and cut the beets into medium sized pieces. Place these in a mixing bowl. Take the remaining beets and use the spaghetti blade on the spiral slicer. Spiral slice those and place them into the mixing bowl with the other beets. Take a spoon and slightly chop the pieces into ½ inch pieces. Set aside.  Take a measuring cup and place all of the remaining ingredients into the cup. Whisk it all together with a fork. Pour the mixture over the beets in the mixing bowl. Evenly mix with a spoon. Place the beets onto a dehydrator tray with a teflex sheet. Dehydrate for 13 hours at 115 degrees. Remove from the dehydrator. Flip the lace over onto another tray with a teflex sheet and dehydrate for another 8 hours.

Molded Beet Florets

Ingredients:
1 package of  Trader Joe’s steamed and peeled Baby Beets
2 oranges
1 tbsp. grated ginger (microplane grater)
¼ tsp. Himalayan pink salt
1 tbsp. maple syrup
1 tbsp. orange zest
¼ tsp. organic cinnamon powder
1 ½ tsp. agar powder
1 cup filtered water

Directions:
Take 2 large beets and juice them with a juicer. Remove the skin and seeds from the oranges and juice them into a measuring cup. Add the ginger, salt, maple syrup, orange zest, and cinnamon into the orange juice. Mix it together by hand and pour it into a Vitamix container and set aside.

Directions:
Take a dehydrator tray with a teflex sheet and set it aside. Place 1 cup filtered water and 1 ½ tsp. agar powder into a pan. Turn on the heat to high and whisk constantly while heating. Once the water boils, reduce the heat to low and simmer for 5 minutes. Continue whisking during this procedure. It is done when it resembles heavy thick glue. Turn the blender on low and pour in the agar with the beet juice. Mix until evenly mixed.

Note: Moving quickly is imperative at this point in the recipe because the agar sets up rapidly once it begins to cool down.

Take a rubber spatula and remove the mixture from the blender. Place it onto the dehydrator tray and use an angled spatula to spread it out evenly and flat. Take a piece of tin foil and tent the dehydrator tray. Make room in the refrigerator and place the tray in the fridge overnight to set up.

Walnut Cream Filling

Ingredients:
1 cup organic alive walnut butter
¼ tsp. pink Himalayan salt
½ tbsp. orange zest
½ cup fresh orange juice
1 tbsp. organic maple syrup
½ tbsp. grated ginger (microplane grater)

Directions:
Place all of the ingredients into a Vitamix and blend until creamy smooth. Set aside.

Walnut Orange Vinaigrette Dressing

Ingredients:
¾ cup walnut oil
2 ½ tbsp. orange Muscat champagne vinegar (Trader Joe’s)
¼ cup fresh squeezed orange juice
1 tsp. grated ginger (microplane grater)
¼ tsp. pink Himalayan salt
1 tsp. orange zest (microplane grater)

Directions:
Pour all of the ingredients into a Vitamix and blend until evenly incorporated. Set aside.

Butterfly Carrot Garnish
Ingredients:
4 medium sized carrots of many colors

Directions:
Refer to the photos for step by step instructions. Make sure to store the finished carrots in a bowl of ice water in the refrigerator while preparing the rest of the recipe.​

Beets
Ingredients:
2 packages of baby beets (steamed and peeled from Trader Joe’s)

Directions:
Take 6 of the largest beets from the packages. Take a OCO Good Grip Corer and punch it into the center of the beet. Pull the core out so that the center of the beet is hollow. Repeat the procedure for all 6 beets. Set aside. Take the carrots and carve 6 butterflies.

Arugula Salad
Ingredients:
7 cups organic baby arugula
2 large oranges

Directions:
Rinse the arugula and dry it with a paper towel. Place it into a large mixing bowl. Add ½ cup of the vinaigrette dressing and hand mix it in. Cover the leaves with the dressing. Set aside. Zest the oranges and place the zest into a bowl. Set Aside

Assembly Supplies:
6 plates
1 Ateco round food mold set
2 Russian pastry tips (refer to photo)
1 paring knife
2 pastry bags
1 star pack vegetable cutters (star shaped cutter)
1 pair of tweezers

Directions:
Fill a round food mold with the salad. Take the food press and press it down into the mold and place it on a plate. Repeat the procedure until all of the plates are done. Take the molded beet florets from the refrigerator. Take the star vegetable cutter and cut out 6 stars for one plate. Repeat the procedure until all the plates are done. Take a paring knife and cut out some leaves and stems from the molded beet. You will need to refer to the photo because you will have to cut these out by hand. Set aside. Take the Russian tips and place them in the pastry bags. Fill the bags halfway with the walnut crème. Set aside. Chop the walnuts into small pieces. Rip a piece off of the beet lace and set it on top of the bed of arugula. Repeat for all 6 plates. Set the cored beets on a chopping block and fill them with the candied walnut pieces. Take the pastry bag with the petal tip. Squeeze the bag while moving vertically over the center of the beet. You will see petals form as you move the bag up and down over each beet. Do all of the beets. Take the pastry bag with the spaghetti tip. Squeeze the bag over the center of the flower and then move upward as you let go. The crème will cascade down and form the center of the flower. Take a spatula and lift the beet off of the chopping block and place it in the center of the bed of arugula on the plate. Take the orange zest and place it in in the center of each flower, around the outside of the arugula, and in the center of the flower on top of the beet. Make sure to use the tweezers to do this because the zest will stick to your fingers. Take a carrot butterfly and place it in the center of the flower on top of the beet. Refer to the photo if needed.

Best if eaten immediately. Serves 6

Note: This recipe is not completely raw due the beets and the agar.