Salt-crusted Beet with Zested Cream

By Alex Li

Beets are winter's sweethearts. They wait patiently on the shelf throughout summer and fall for their chance to shine in both flavor and nutritional value. Their high yield and long shelf-life make them highly accessible and versatile. They've brought comfort to many western households throughout history.

Root vegetables, like beets, are the messengers of earth. They spend their life underground, collecting and storing what the soil has to offer. When cooking beets, the sturdy earthiness keeps us warm in cold weather, and the floral sweetness brings back summer nostalgia.

In this dish, only three ingredients are presented on the plate, each serving essential purposes. Roasted beet slices are the star of the show. The creaminess of the seasoned heavy cream gives it body and a contrasting texture. Finishing off with lemon zest gives the dish a hint of citrus acidity without curdling the dairy. These three simple ingredients unify to achieve a level of complexity that offers diners a wide variety of flavor and texture. This easy-to-make, tasty, and nutritious dish will undoubtedly comfort the stomach, and also the wallet.

Recipe:

Beet w caviar cream

1 lb Sea Salt

1 cup Water

1 Beet

2 tbsp Hudson Valley Fresh

1 pinch Maldon salt

Lemon zest (half lemon)

Oscietra Caviar (optional)