Beet Salad With Chèvre Frais and Caraway

Preparation

1. ROASTED BEETS

   1. Step 1

      Preheat oven to 400 degrees.

   2. Step 2

      Wash the beets thoroughly under running water. Trim off the top and bottom of each beet. Toss in the olive oil, salt and sugar, coating evenly.

   3. Step 3

      Separate the beets by color, and place them in 3 individual roasting pans. Pour 1 cup red wine vinegar and 1 cup water in each pan. Cover the pans with aluminum foil and roast for 30 minutes.

   4. Step 4

      Remove the beets from the oven, uncover and, using tongs, turn them over in their liquid. Cover them again and continue roasting for another 30 minutes, or until the beets are tender when pierced with a knife.

   5. Step 5

      Once the beets are done, uncover them, and cool them in their cooking liquid. Peel the beets, cut them crosswise into ½- inch slices, and punch the slices with ring cutters of varying sizes.

2. GOAT CHEESE MOUSSE

   1. Step 6

      In a medium bowl, whisk together the milk, chèvre, cream and yogurt. Season with lime juice and salt and continue to whisk until thoroughly combined.

   2. Step 7

      Transfer the mousse to a whipped-cream canister and charge with the N2O cartridge.

3. CARAWAY TUILES

   1. Step 8

      In a small sauté pan over medium heat, toast the caraway seeds for 1 minute, until fragrant. Allow to cool before grinding in a spice grinder.

   2. Step 9

      Sift together the rye flour, flour, caraway seeds and baking soda. Place in the bowl of a stand mixer fitted with the whisk attachment. With the mixer running on medium speed, slowly add the butter.

   3. Step 10

      In a small saucepan over low heat, heat the glucose syrup so that it is runny and add it to the mixer ingredients.

   4. Step 11

      Once the butter and glucose are thoroughly incorporated, pour in the egg whites. Whip until the batter becomes slightly puffy.

   5. Step 12

      Pass the batter through a fine-mesh tamis and refrigerate for 1 hour.

   6. Step 13

      Preheat oven to 250 degrees. Line an 18-by-26-inch baking sheet with a silicone baking mat. Spread the tuile batter evenly and thinly, using 3 different round stencils, measuring 1 ¼ inches, 1 ½ inches and 2 inches in diameter, to create 10 tuiles of each size. You can create your own stencils from thin sheets of acetate. Bake for 10 minutes.

   7. Step 14

      Allow the tuiles to cool completely at room temperature, and gently remove them with an offset spatula. Store in an airtight container.

4. RYE CRUMBLE

   1. Step 15

      Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

   2. Step 16

      In a stand mixer fitted with a paddle attachment, cream the butter and sugar together until smooth. Slowly incorporate the rye flour, bread flour, caraway seeds and salt. Add the milk and continue to mix until small clusters of dough begin to form.

   3. Step 17

      Flatten out the dough to ½ inch thick on the prepared baking sheet. Bake for 20 minutes, until golden brown. Cool to room temperature. Grind to a powder in a spice grinder. Makes 4 cups.

5. BEET VINAIGRETTE

   1. Step 18

      In a small saucepan over low heat, reduce the beet juice to 1 ⅓ cups.

   2. Step 19

      In another small saucepan, bring the vinegar to a boil, remove from heat and add the caraway seeds and black peppercorns. Steep in the vinegar for 20 minutes and strain.

   3. Step 20

      Add the raspberries to the reduced beet juice, and muddle them with the back of a spoon. Steep for 10 minutes and strain.

   4. Step 21

      Whisk together the vinegar mixture, reduced beet juice, salt and xanthan gum, whisking until the xanthan gum is completely dissolved. Refrigerate until ready to use.

   5. Step 22

      Add the olive oil before serving to break the vinaigrette. Makes 2 cups.

6. TO FINISH THE SALAD

   1. Step 23

      Brush the roasted beet slices with olive oil and sprinkle with fleur de sel. Place 5 slices of varying colors and sizes on each plate.

   2. Step 24

      Rest 1 of each size tuile on the beets. Expel 3 tablespoon-size dollops of goat cheese mousse in between the beets.

   3. Step 25

      Spoon the beet vinaigrette around, and finish with the rye crumble and dill blossoms. Repeat with the remaining ingredients.