Charred Beets Recipe

Inspired by Joan's in the Park

Time2h

Serves4

chili honey custard, apple, black olive caramel, chervil

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Ingredients

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Beets

4 medium Beets

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Chili Honey Custard

4 Eggs

1 cup Honey

1 tsp Chili Flakes

1 cup Heavy cream

Apple & Black Olive Caramel

1 cup sugar

1 cup Water

1 tbs Black olives, pitted and chopped

1 medium Apple, diced

Garnish

2 tbs Chervil leaves

Method

Preparing the Beets

Roast the Beets

Preheat the oven to 400°F (200°C). Wrap the medium-sized beets in foil and roast in the oven for about 45-60 minutes until tender. Let them cool, then peel and cut into wedges.

Char the Beets

Heat olive oil in a skillet over medium-high heat. Add the beet wedges, season with salt and pepper, and char them for about 5 minutes on each side until slightly crispy.

Making the Custard

Prepare the Chili Honey Custard

In a bowl, whisk together eggs, honey, and chili flakes. Heat the heavy cream in a saucepan until warm, then slowly whisk it into the egg mixture. Pour the mixture into ramekins and place them in a baking dish filled with water. Bake at 325°F (160°C) for 30-35 minutes until set.

Making the Caramel

Prepare the Apple & Black Olive Caramel

In a saucepan, combine sugar and water. Cook over medium heat until the sugar dissolves and turns amber in color. Stir in the chopped black olives and diced apple. Cook for an additional 2-3 minutes until the apples are slightly softened.

Assembly

Plate the Dish

On a serving plate, place the charred beet wedges, drizzle with the apple and black olive caramel, and add a dollop of chili honey custard. Garnish with chervil leaves.