4 Ways beetroot with truffle oil powder

Chef: Gee van D.

Restaurant: 2 chefs Ibiza

4 Ways beetroot with truffle oil powder

Recipe Details:

Ingredients:

  • For the Pickle beetroot slices:
  • 1 cooked beetroot in slices
  • Peppercorns
  • Red chili
  • Bay laurel
  • Mustard seeds
  • Red onion rings
  • 1 cup of wine vinegar
  • 1 cup filtered water
  • 1 Tbsp kosher or any non-iodized salt
  • 1 teaspoon brown muscovado sugar
  •  
  • For the dehydrated beetroot slices:
  • 1 raw beetroot in slices (very thin)
  •  
  • For the beetroot cubes in truffle oil with wakame from Patagonia:
  • 1 cooked beetroot in cubes (0.5 /0.5 cm)
  • 100 ml truffle oil
  • 2 Tbsp wakame from Patagonia
  •  
  • For the beetroot hummus from cashew nuts:
  • 125 g beets, scrubbed clean, cooked, peeled, and cubed
  • 125 g raw cashew nuts (soaked in water overnight)
  • 3 Tbsp lemon juice
  • 2 small clove garlic chopped
  • 5 Tbsp truffle oil
  •  
  • For the truffle oil powder:
  • 80 g truffle oil
  • 25 g Tapioca Maltodextrin
  • 3 g salt

Preparation:

For the pickle beetroot slices:
Place slices in brine over night.

For the dehydrated beetroot slices:
Place in dehydrator for 10 hours on 55 degrees celsius.

For the beetroot cubes in truffle oil with wakame from Patagonia:
Place cubes in oil mix for 2 hours

For the beetroot hummus from cashew nuts:
Add the ingredients to a blender or food processor and blend until smooth

Truffle oil powder:
Whisk together the olive oil, Maltodextrin and salt in a bowl until it converts to a powder. To make it fluffier pass it through a tamis and reserve in a sealed container until needed.

Add it to the dish. Just make sure it doesn’t get in contact with liquid or the powder will start melting before you can serve it.


View the video recipe here: Gee van D. recipe 4 Ways beetroot with truffle oil powder