Can't be Beet
Written by Anne-Carter Riggs
Photography by Kit Noble
Òran Mór’s truffle beet salad
The turning of seasons means a turning of flavors. At Òran Mór, that means truffle beet salad. The combination of truffle vinaigrette with black truffle honey creates a bold flavor accompanied by the earthy aroma of the beets. The signature dish came about when chef/owner Edwin Claflin and his crew made a dedicated effort to be more mindful in using all the available components of their ingredients. “We try to be utilitarian with our products and cross utilize things as much as possible.”
One ingredient Claflin realized was going to waste was the peelings from Australian black truffles, which he made into black truffle vinaigrette, a keystone to his popular truffle beet salad and a product for sale at Òran Mór's sister store, Mór Wine.
INGREDIENTS
2-3 beets
1 tablespoon kosher salt
3 ounces seasoned whipped ricotta
2 teaspoons black truffle honey (available at Mór Wine)
Beet chips, sliced thin and air-fried with olive oil (or grocery store parsnip or sweet potato chips)
TRUFFLE VINAIGRETTE (as an alternative to vinaigrette, drizzle extra truffle oil on beets)
4 ounces black truffle peelings in Champagne vinegar
4 ounces black truffle oil
4 ounces extra virgin olive oil
1 teaspoon mustard powder
¼ teaspoon sugar
Salt (fleur de sel if available) and freshly cracked black pepper
PISTOU
1 cup roasted pistachios
1 quart fresh arugula
2 tablespoons lemon juice
4 ounces garlic confit or 1 small fresh clove if using raw garlic
1 teaspoon chili oil
1 cup extra virgin olive oil
Salt (fleur de sel if available) and freshly cracked black pepper
INSTRUCTIONS
- Add the beets and a pinch of salt to a pressure cooker, along with equal parts water and white vinegar (about one inch each). Cook on high for 22 minutes. Release the steam slowly, and let beets cool. (Alternatively, season beets, sprinkling with vinegar, wrap tightly in tin foil, and roast in oven at 320 degrees Fahrenheit until tender, about two hours.)
- To make truffle vinaigrette, blend truffle peelings, truffle oil, mustard powder, sugar, salt and pepper together. While mixture is blending, slowly add in the olive oil.
- To make the pistou, blend roasted pistachios, arugula, lemon juice, garlic, chili oil, olive oil, salt and pepper in a food processor or in mortar and pestle. Save some arugula and chopped pistachio for garnish.
- Peel and cube the beets, and dress with 2 teaspoons of black truffle honey per cup of cooked beets. Season with salt and pepper.
- Plate beets on top of seasoned whipped ricotta with 1 tablespoon of extra virgin olive oil per cup of ricotta. Sprinkle with salt and pepper to taste. Top with root chips, arugula, chopped pistachios and arugula pistou. Finish with truffle vinaigrette. Enjoy.
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