Ingredients
Beets:
2 ea Beets (boiled very tender, peeled, large rustic cuts)
1 oz Honey infused with Flowering Wild Thyme
¼ cup Ricotta Homemade
¼ cup Smoked Marcona Almonds
¼ cup Basil Coulis
¼ cup Micro Herb Salad
tt Kosher Salt and Ground Black Pepper
2 oz EVOO for the Basil Coulis and Micro Herb Salad
1 pc Flat Bread of choice (Pita works well)
Homemade Ricotta:
1 qt Half and Half
1 Lemon (use a micro plane to remove the rind, reserve)
pinch Kosher Salt
1 oz EVOO
½ Lemon, Juice of (use the one you took the rind from)
1t Grated Lemon
Method of Preparation
Beets:
Well in advance; Infuse fresh Thyme with Honey and store in a jar in the refrigerator. Boil and peel the Beets, I use red and yellow and cook them completely so that when you insert a fork or metal skewer there is absolutely no resistance when removed. I let the beets sit in the hot water until I get to them. The skin will rub off very easily (use rubber gloves or a paper towel so you don’t stain your hands. Smoke the Marcona Almonds.
Blanch and shock 1 cup Fresh Basil, purée in a blender with a touch of EVOO just enough to smooth it out, refrigerate for final plating.
Homemade Ricotta:
Boil and break the half and half using half of the lemon and salt. Put the pot in the refrigerator until cool and then pour the broken mixture into a fine strainer and let it drain overnight. You should have a thick cheese that you can then whip for service with. Prepare the salad mixture for garnish as you wish. I use some dill, tarragon, parsley, frisée, and radicchio.