Ingredients (serves 8):
- 2 large beets
- 250 g butter
- 3 bay leaves
- 80 g soft goat cheese
- 120 ml milk
- chili oil
- 8 tablespoons brown sugar
- 3 tablespoons caraway seeds
- 100 g pickled cucumbers
- 2 head lettuce
- 1 bunch fresh coriander
- 1 bunch chives
- 1 bunch fresh tarragon
- 1 bunch chervil stalks
- 0,1 l whipping cream
- 100 g onions
- 60 g goose or chicken fat
- 800 ml chicken broth
- 1 l red beet juice
- 1/2 bunch fresh dill
- 1/2 bunch flat-leaf parsley
- 1 teaspoon dill seed
- 1 piece fresh horseradish (20g)
- 1 piece fresh ginger (20g)
- 40 ml dill seed oil
Preparation:
Wash the beets thouroughly, cut them in quarters and gently brown them in the butter and bay leaves for 30 minutes, turning them constantly until they are lightly browned. Place the beets on a baking tray and bake them for 5 hours at 130°C and 30% humidity. Coer the beets and place them overnight in the cellar. The next day, cover the beets and cook them for 5-7 hours at 110°C and 30% humidity and let them rest again overnight in the cellar. On the third day, cook them until done and then vacuum pack them.
For the beet essence, sweat the onions in the goose or chicken fat. Add the chicken broth and red beet juice. Reduce the stock by half. Mince the ginger and horsaradish and place it in a bowl together with the dill seeds, parsley and fresh dill. Pour the hot stock into the bowl and let rest for 30 minutes to draw out the flavors. Press the stock through a sieve and mix with a little dill seed oil.
For the goat cheese cream, stir the soft goat cheese in a cold bowl until smooth. Mix in the milk and season with salt and chili oil. For the caraway caramel, caramelize 6 tablespoons brown sugar. Stir in 3 tablespoons caraway seeds. Spread the caramel on baking paper. When the caramel is cooled and solidified, cut finely.
Remove the outer 3-4 leaves from the head lettuce and peel the stalk. Cut the heart of the lettuce into 4-6 wedges. Mix the coriander leaves with chives, some tarragon and the pickling juice from the cucumbers. Season the herbs sauce with cream, salt and chili oil. Finely chop 4 tablespoons of the chervil stalks. Cut the cucumbers into fine cubes. Stud the salat hearts with the cucumber cubes, sprinkle with the herb vinaigrette and chervil stalks.