ROOTS DISH
Created by executive chef Alvin Pillay of Royal Dinette.
1 cup (250 mL) carrot purée (see recipe) 1 baby red beet, thinly sliced and dressed with olive oil and lemon juice 2 golden beets, roasted, peeled and cut into bite-size chunks 2 carrots, seasoned simply with salt, pepper and olive oil, roasted until tender with the skins left on 2 tbsp (30mL) nettle chimichurri 1 tbsp (15 mL) fresh parsley leaves, stems removed 1 tbsp (15 mL) fresh chives, finely chopped 2 radishes, thinly sliced Coarse sea salt, to taste Fresh lemon zest, to taste Nettle chimichurri : 4 cups (1L) stinging nettles, blanched thoroughly, stems removed and roughly chopped 1 cup (250 mL) extra virgin olive oil 1/3 cup (80 mL) apple cider vinegar 1 shallot, quartered 1 garlic clove 1 tbsp (15 mL) crushed dried chili flakes 2 tbsp (60 mL) fresh cilantro, finely chopped Kosher salt, to taste
Avoid handling the nettles with bare hands, as the hollow stinging fibres can cause irritation to the skin. Gloves are recommended. Nettles can easily be replaced with any other hearty greens, arugula, kale or kohlrabi greens.
Bring a large pot of water to a boil with a healthy amount of salt, carefully place the nettles into the pot and cook for 2 minutes. Transfer directly into an ice bath and allow to cool.
In a high-speed blender, purée all the ingredients except olive oil and cilantro until a smooth consistency is reached. Lower the speed to medium, begin to slowly drizzle in the olive oil. Remove the dressing from the blender & stir in the fresh herbs. Reserve refrigerated until ready to use.
To assemble: In a bowl toss together the roasted beets and carrots with enough chimichurri to lightly coat. Place a dollop of the carrot purée onto your plate and pile the marinated roots on top. Top the with herbs, radishes and marinated red beets. Adjust with more dressing if necessary. Sprinkle the top with some coarse sea salt, fresh lemon zest and olive oil.
Carrot purée:
Peel 2-3 medium carrots, coarsely chop in to 2-inch (5 cm) medallions and simmer in water seasoned with salt and sugar, until tender. Remove the carrots from the water, reserving 1 cup (250 mL) of cooking liquid. Purée the cooked carrots with some of the cooking water to make a smooth purée. Taste and adjust seasoning with salt. Cool this mixture and store refrigerated until ready to use.
Serves 2-3.