Braised & Smoked Beets Recipe
orange supremes, brown sugar bbq vinaigrette, maple creme fraiche, toasted hazelnuts, honey puffed quinoa
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Ingredients
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Beets
Orange Supremes
Brown Sugar BBQ Vinaigrette
Maple Crème Fraîche
Toasted Hazelnuts
Honey Puffed Quinoa
Method
Beets Preparation
- 1
Roasting the Beets
Preheat the oven to 400°F (200°C). Wash and trim the beets, then rub them with olive oil, salt, and black pepper. Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the oven for 45-60 minutes, or until a fork easily pierces through. Remove and allow to cool.
- 2
Peeling the Beets
Once cooled, unwrap the beets and use your hands to peel the skin off. It should come off easily. Cut the beets into wedges and set aside.
Orange Supremes Preparation
- 3
Segmenting the Oranges
Using a sharp knife, slice off the top and bottom of the oranges. Stand the orange upright on a cutting board and carefully cut away the peel and white pith. Then, segment the orange by cutting between the membranes to release the segments. Set aside.
Brown Sugar BBQ Vinaigrette Preparation
- 4
Making the Vinaigrette
In a small bowl, whisk together brown sugar, apple cider vinegar, Dijon mustard, and smoked paprika. Slowly drizzle in the olive oil while whisking continuously until emulsified. Season with salt and black pepper to taste.
Maple Crème Fraîche Preparation
- 5
Preparing the Maple Crème Fraîche
In a bowl, mix crème fraîche and maple syrup until well combined. Adjust sweetness as desired.
Toasted Hazelnuts Preparation
- 6
Toasting the Hazelnuts
Preheat the oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for about 10-12 minutes until fragrant and golden. Remove from oven and let cool before roughly chopping.
Honey Puffed Quinoa Preparation
- 7
Puffing the Quinoa
In a saucepan, bring 2 cups of water to a boil. Add quinoa and cook according to package instructions until fluffy. Drain any excess water. In a skillet, heat honey over medium heat and add cooked quinoa, stirring to coat. Cook until the quinoa is slightly crispy, about 5 minutes. Remove from heat.
Assembly
- 8
Plating the Dish
On a serving platter, layer the roasted beet wedges, orange supremes, and drizzle with brown sugar BBQ vinaigrette. Top with a dollop of maple crème fraîche, sprinkle with toasted hazelnuts and honey puffed quinoa. Serve immediately.