Chef Cindy Pawlcyn, Cindy's Backstreet Kitchen & Mustard's Grill, Napa Valley, CA
Number of servings
Beet Salad ingredients
1 pound red beets roasted until tender
1 tablespoon grapefruit salt plus extra for garnish, made 2-3 days ahead (see recipe below)
1 tablespoon sherry vinegar
0.5 teaspoon minced garlic
2 teaspoons minced shallots
1 tablespoon Dijon mustard
1 Navel orange, and zest from the orange
1 Cara Cara orange
1 blood orange
1 watermelon radish or black radish or daikon radish
1 cup mâche
2 tablespoons finely cut chives
fresh ground black pepper
Grapefruit Powder and Salt ingredients
1 quart simple syrup
1 cup Maldon salt, fleur de sel, or sel gris
Zest the Navel orange. Peel and cut the beets into 2 inch pieces and combine with the sherry vinegar and a pinch of grapefruit salt in the bowl of a food processor. Pulse until finely chopped, somewhat chunky but not a puree, transfer to a mixing bowl. Fold in the orange zest, minced shallots, garlic, olive oil and Dijon mustard. Taste for seasoning and adjust.
Slice the peel and pith off the navel, blood and Cara Cara oranges. Cut each orange crosswise into thin slices, making sure to remove the seeds from each slice.
Peel the watermelon radish and cut it into a julienne.
To plate, place 3 tablespoons of the beet tartare on an oval plate. Arrange the sliced citrus over the beets, alternating the three varieties of citrus; you should have two slices of each orange per plate, 6 slices total. Dress the mâche with a few drops of olive oil and arrange on either side of the beets and oranges. Sprinkle some of the watermelon radish over the citrus, add some chives. Garnish with the cracked pepper and a pinch of grapefruit salt.
Grapefruit Powder and Salt
Peel the grapefruit. Beginning from the top, with a sharp peeler, peel in a circle downwards, trying to keep one continuous strip. Use a slight sawing motion with the peeler, and try to peel only the outer skin and not the white pith underneath, which is bitter.
Combine the grapefruit peel and the simple syrup in a small saucepot and bring to a simmer. Cook gently for 30-40 minutes, or until the peel is tender when you press it with your thumb but not falling apart.
Drain the peel and reserve the syrup for another use (excellent for cocktails or desserts). When well drained, transfer the peel to a half sheet tray lined with a Silpat or parchment paper, lightly sprayed with cooking spray. Cook the peel in an oven on the lowest setting overnight for two nights or until the peel is very crispy when cooled to room temperature and not at all leathery.
Grind the dried peel to a fine powder in a clean coffee grinder. Store in a clean, tightly sealed dry container such as a mason jar. Optional, grind some of the peel to a coarse or crumbly grind to use as a condiment for other dishes.
For the grapefruit salt, mix 2 tablespoons of grapefruit powder to 1 cup sea salt