From the menu of … Seven Lamps, 3400 Around Lenox Road Atlanta. 404-467-8950; www.sevenlampsatl.com
Q: I've never been a fan of beets but I recently had a delightful marinated beet salad at Seven Lamps restaurant in Atlanta. The beets were delicious and the flavors were a perfect mix of sweet, tangy and earthy goodness. I'd love to have that recipe and learn the secret of making beets so appetizing. — Rick Felker, Atlanta
A: Seven Lamps’ executive chef and co-owner Drew Van Leuvan has enjoyed creating a menu of familiar ingredients in unfamiliar pairings, like these earthy beets marinated in strawberries. He uses three different varieties of beets for visual appeal and adds another dimension of flavor by smoking the ruby beets for two hours. If you have a smoker, you can do the same.
The finished dish also includes orange-infused fennel and a curry hazelnut crumb topping.
Seven Lamps’ Smoked and Marinated Beet Salad
1 pound baby ruby beets
1 pound baby golden beets
1 pound baby candy-striped beets
1 pound strawberries
4 cups white vinegar
3 cups water
1 3/4 cups granulated sugar, divided
1 cup plus 2 tablespoons extra virgin olive oil
1 tablespoon vanilla bean paste
1/2 cup unsalted butter
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons ground hazelnuts
1 teaspoon curry powder
1 teaspoon baking powder
Zest of one lemon
Orange Juice Fennel (see recipe)
Sliced avocado, strawberries and fresh herbs, for garnish
In a medium saucepan, cover ruby beets with cold water and bring to a boil. Cook until tender, about 20 minutes. Drain. If you have a smoker, smoke for two hours now. Then peel and quarter. Set aside in a bowl or sealable plastic bag.
In a medium saucepan, cover golden beets with cold water and bring to a boil. Cook until tender, about 20 minutes. Drain, peel and quarter. Set aside in a bowl of sealable plastic bag. Repeat with candy-striped beets. Keep all beets separate.
In a food processor, puree strawberries until smooth.
In a large saucepan make marinade by combining strawberry puree, vinegar, water, 1 1/2 cups sugar and olive oil. Bring to a boil. Divide marinade between bowls or bags of beets. Marinate for 24 hours.
Preheat oven to 350 degrees. Lightly grease a small baking sheet.
In the bowl of a food processor, make hazelnut topping by combining butter, flour, remaining 1/4 cup sugar, hazelnuts, curry powder, baking powder and lemon zest. Process until the mixture resembles sand. Sprinkle mixture evenly on prepared baking sheet. It will spread as it bakes. Bake until golden, about 10 minutes. Cool. Then crumble and set aside. May be made up to 1 week in advance.
When ready to serve, remove beets from marinade and arrange on serving platter. Discard remaining marinade. Garnish with fennel, avocado, strawberries and fresh herbs and sprinkle with hazelnut crumbs. Serves: 12
Per serving: 221 calories (percent of calories from fat, 59), 2 grams protein, 21 grams carbohydrates, 3 grams fiber, 15 grams fat (6 grams saturated), 21 milligrams cholesterol, 61 milligrams sodium.
Orange Juice Fennel
1/2 pound fennel bulb
2 1/4 cups granulated sugar
2 cups white vinegar
2 cups water
1 tablespoon coriander seeds
Zest and juice of 3 oranges
Remove tough base, stems and leaves from fennel. Shave bulb very fine and set aside in a large bowl.
In a medium saucepan, bring sugar, vinegar, water, coriander seeds and orange zest and juice to a boil. Remove from heat and pour over fennel. Allow to cool, then cover and refrigerate for 24 hours before using. Makes: 1 1/2 cups
Per 1/4-cup serving: 325 calories (percent of calories from fat, 0), 1 gram protein, 80 grams carbohydrates, 1 gram fiber, trace fat (no saturated fat), no cholesterol, 15 milligrams sodium.
About the Author
