Beet Pavé Recipe
golden beet, blood orange supreme, pea tendril
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Ingredients
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Beet Pavé - Roasted Golden Beets
Blood Orange Supreme & Vinaigrette
Herb & Garnish
Finishing Oil & Optional Dairy
Method
Beet Pavé - Roasted Golden Beets
- 1
Preheat and prepare beets
Preheat oven to 200°C (400°F). Trim beet greens leaving about 1 cm of stem, then scrub beets clean under cold water. Pat dry.
- 2
Roast whole beets
Toss the beets with 2 tbs olive oil, 1 tsp sea salt and 1/2 tsp black pepper. Wrap each beet loosely in aluminum foil (or place in a covered roasting dish). Roast on a rimmed baking sheet for 45–60 minutes depending on size, until a paring knife slides easily to the center.
- 3
Cool and peel
Remove beets from oven and let cool until easily handled, about 15 minutes. Unwrap and rub skins off with your hands or a paper towel (skins should slip off).
- 4
Slice into pavé
Using a sharp chef's knife or mandoline, trim flat ends and slice each beet into 6–8 even discs about 6–8 mm thick. Reserve any odd-shaped ends for another use.
- 5
Pan-sear for caramelization
Heat a nonstick or stainless steel skillet over medium-high heat. Add 1 tbs unsalted butter and let foam. In batches (do not overcrowd), place beet discs cut-side down and sear 1–2 minutes per side until lightly caramelized. Transfer to a tray and keep warm.
Blood Orange Supreme & Vinaigrette
- 6
Supreme the blood oranges
Using a sharp knife, trim top and bottom of a blood orange, cut away the peel and pith down to the flesh. Working over a bowl to catch juices, cut between the membranes and free the segments (supremes). Repeat with all oranges, reserving any juice and membranes for vinaigrette.
- 7
Make vinaigrette
Combine 60 ml reserved orange juice (or freshly squeezed), 1 tbs champagne vinegar, 1 tsp honey, 1/2 tsp Dijon mustard and 1/2 tsp sea salt in a small bowl. Whisk while slowly streaming in 3 tbs extra-virgin olive oil until emulsified. Adjust seasoning with 1/4 tsp black pepper and more salt or honey to taste.
- 8
Dress segments
Toss the blood orange supremes gently with 1–2 tbs of the vinaigrette to lightly coat; reserve remaining vinaigrette for plating.
Assembly & Garnish
- 9
Plate the pavé
On each plate (serving 4), arrange a small stack of 3–4 seared beet discs slightly overlapping to create a pavé shape. Alternate heights so the stack reads as a layered tile. Repeat to make 4 pavés per plate if desired (adjust to presentation).
- 10
Add orange and greens
Tuck 3–4 blood orange supremes around each beet pavé. Pile a small handful (about 20 g) of pea tendrils gently beside or atop the beet stack so they retain their airy look.
- 11
Finish and season
Drizzle 1–1.5 tbs of the reserved vinaigrette around and lightly over the beets and orange. Finish with a drizzle (about 1 tsp per plate) of finishing extra-virgin olive oil, scatter chopped toasted pistachios if using, and crumble or dot the optional goat cheese/labneh near the pavé (about 15 g per serving). Sprinkle a pinch of fine sea salt and a grind of black pepper over the greens and beets.
- 12
Serve
Serve immediately so the warm beet pavé contrasts with the cool orange supremes and tender pea tendrils.