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We are loving getting ready for the holidays. We’re stocking our pantries, prepping our kitchens and pulling out our favorite recipes. Thanksgiving is right around the corner, and we have some recipes to share that will compliment your turkey. Yes, the turkey is always the main star of the meal, but side dishes are the accesories that truly make a Thanksgiving feast what it is.
The Wild Sage’s Executive Chef, Arthur Jeffries, recommends adding this recipe to your Thanksgiving Day menu. The root vegetable adds a rustic touch to your standard fare of stuffing, casseroles and cranberry sauce.
Ingredients
- 1 pound red beets
- 1 pound yellow beets
- Canola oil, as needed
- 2 cinnamon sticks
- 2 bay leaves
- 6 peppercorns
- 6 cloves
- 2 thyme sprigs
- 1/2 cup pine nuts, shelled
- Dressing:
- 2 lemons, juiced
- 8 ounces orange juice, reduced to 2 ounces
- 1 tablespoon capers, rinsed & crushed
- 1 ounce honey
- 1 teaspoon salt
- pinch of xanthan gum
- 8 ounces beet oil
- Vanilla Crème Fraiche:
- 32 ounces cream
- 2 vanilla beans
- 4 ounces buttermilk
Instructions
- Heat oven to 325 F. Roast beets in separate containers covered with oil and half the spices in each
- Roast until just tender, about 2 hours
- Combine lemon, orange, capers, honey, salt and xanthan in blender. Emulsify in beet oil.
- NOTE: Xantham gum is available at groceries stores, it helps to hold the emulsion. If dressing is used soon, it can be left out.
- Infuse Cream and beans by gently simmering for 10 minutes. Remove, chill slightly add buttermilk, loosely cover, and allow to ferment overnight at room
- temperature.
- Toast pine nuts in oven at 350 F for 6-10 min- until lightly browned.
- Toss mixed greens and beets with dressing and crème fraiche. Top with raisins and pine nuts
