3 oz. Watermelon Radish, shaved thin and quartered
1 cup Foothill Farms Spicy Garlic Pickle Liquid
1 oz. Balsamic Glaze
First, start by cutting one red and one gold beet into quarters. Toss them in separate bowls with oil, salt and pepper. Wrap them in single layers in foil wrap, and place on a sheet pan and roast in the oven until tender. Cook time will vary depending on the size of your beets.
While the beets are roasting, prepare the whipped ricotta. Combine the ricotta, salt and black pepper into the robot coupe or food processor and buzz until you have a silky smooth ricotta. Taste for seasoning and adjust accordingly. Black pepper should be a dominant flavor in the ricotta.
Next, lets prepare the brown butter. Add the butter to a saute pan or small pot and simmer until the milk solids have burned off, and the impurities are skimmed from the top. Once the butter has a toasted nutty smell and flavor, remove from heat, strain into a container of your choice and store on the line for service.
For the citrus vinaigrette, mix equal parts olive oil and blended oil. Juice the lemons and limes into the blender, and add the dijon mustard and honey. Slowly drizzle in the oils while the blender runs on high, adding a few ice cubes to prevent the motor from breaking the dressing. Adjust seasoning as needed.
For the pickled onions, slice the remaining red beet into slices or quarters. Add the foothill farms spicy garlic pickle liquid and bring to a simmer until you have a deep red pickle liquid. Remove from heat and let stand for 15 minutes. Pour over the onions and let stand over night. Next day, you should have deep red colored pickled onions.
Now that the mise en place is ready, choose a plate of your choice and pipe the whipped ricotta onto the plate. Toss the beets with the citrus vinaigrette, and season with salt and pepper. Arrange the beets by red and gold on the ricotta, and start adding the garnishes. Place the pickled onions, watermelon radish, crumbled pistachios, orange segments, in and on the beets. Add the fine herbs and drizzle with brown butter and balsamic glaze to finish.