Coffee roasted beets and heirloom carrots recipe webhero 2015 0324b « back to recipes

Coffee-Roasted Beets and Heirloom Carrots

Root vegetables are rarely subjected to a mere boiling in the Jordan kitchen. We prefer dry techniques, such as grilling, roasting or sous vide—all of which concentrate flavor, add complexity and improve texture. This roasted vegetable recipe is finished with a vinaigrette of fennel and garnished with new peas, pickled mustard seeds, tarragon and whatever blossoms are at hand. Roasting with coffee beans intensifies the natural sweetness of the vegetables and enhances the Chardonnay food & wine pairing.

Ingredients

  • 1 bunch mixed heirloom carrots of similar size, washed with skins intact 

  • 1 bunch Chioggia beets, scrubbed 

  • 1 bunch Bull’s Blood or other rich, red beet, scrubbed 

  • 1 cup whole coffee beans, medium roast 

  • 2 Tbsp cumin seeds 

  • 1 Tbsp black peppercorns

  • 1 Tbsp fennel seeds

  • 2 Tbsp whole coriander

  • 2 Tbsp sel gris

  • ⅓ cup Jordan Extra Virgin Olive Oil

  • ½ cup fresh small peas, blanched 

  • ¼ cup fennel vinaigrette 

  • 6 Tbsp pickled mustard seeds

  • tarragon sprigs, blossoms and fleur de sel to garnish

For the fennel vinaigrette 

  • ¼ bulb of fennel, sliced

  • salt and pepper to season 

  • 1 Tbsp fennel pollen 

  • 1 Tbsp Pernod Absinthe 

  • 2 sprigs tarragon 

  • ⅓ cup Champagne vinegar 

  • 1 tsp honey 

  • 2 Tbsp apple juice 

  • 1 tsp salt

  • 1 tsp Dijon mustard 

  • ⅔ cup Jordan Extra Virgin Olive Oil, divided

  • ⅓ cup grape seed oil 

For the pickled mustard seeds

  • ½ cup yellow mustard seeds 

  • ½ cup seasoned rice wine vinegar 

  • ¼ cup honey 

  • 1 each bay leaf 

  • 1 teaspoon Aleppo pepper flakes 

  • 1 pinch saffron 

Ingredients

  • 1 bunch mixed heirloom carrots of similar size, washed with skins intact 

  • 1 bunch Chioggia beets, scrubbed 

  • 1 bunch Bull’s Blood or other rich, red beet, scrubbed 

  • 1 cup whole coffee beans, medium roast 

  • 2 Tbsp cumin seeds 

  • 1 Tbsp black peppercorns

  • 1 Tbsp fennel seeds

  • 2 Tbsp whole coriander

  • 2 Tbsp sel gris

  • ⅓ cup Jordan Extra Virgin Olive Oil

  • ½ cup fresh small peas, blanched 

  • ¼ cup fennel vinaigrette 

  • 6 Tbsp pickled mustard seeds

  • tarragon sprigs, blossoms and fleur de sel to garnish

For the fennel vinaigrette 

  • ¼ bulb of fennel, sliced

  • salt and pepper to season 

  • 1 Tbsp fennel pollen 

  • 1 Tbsp Pernod Absinthe 

  • 2 sprigs tarragon 

  • ⅓ cup Champagne vinegar 

  • 1 tsp honey 

  • 2 Tbsp apple juice 

  • 1 tsp salt

  • 1 tsp Dijon mustard 

  • ⅔ cup Jordan Extra Virgin Olive Oil, divided

  • ⅓ cup grape seed oil 

For the pickled mustard seeds

  • ½ cup yellow mustard seeds 

  • ½ cup seasoned rice wine vinegar 

  • ¼ cup honey 

  • 1 each bay leaf 

  • 1 teaspoon Aleppo pepper flakes 

  • 1 pinch saffron 

Instructions

serves 6

Preheat oven to 350 degrees. Divide coffee beans, spices, sel gris and oil between two oven-proof casserole dishes. In one dish, toss carrots to coat and cover. Toss beets in the second; cover and roast both dishes until vegetables are easily pierced (45 minutes-1 hour). Remove from oven and peel beets when they are cool enough to handle. Carrots may be peeled, if desired. Set aside. 

To make the vinaigrette, place a heavy-bottomed skillet over medium heat and film with one tablespoon of olive oil. Season the fennel with salt, pepper and fennel pollen. Sauté until softened and caramelized. Deglaze the pan with Pernod and remove from heat. To the pan, add tarragon, vinegar, honey, apple juice, salt and Dijon mustard. Stir to combine, transfer to a blender and then purée. Strain vinegar base into a non-reactive bowl and then slowly whisk in remaining olive oil and grape seed oil to emulsify. Season and reserve. Vinaigrette may be refrigerated and used for up to one week. 

To make pickled mustard seeds, bring mustard seeds to a boil in a small pot of water, drain and repeat once. Add mustard seeds and remaining ingredients to a pressure cooker and place uncovered over low heat until salt has dissolved and saffron has begun to color the water. Seal pressure cooker and cook for 15 minutes at pressure. Cool and reserve in liquid. Pickled mustard seeds may be stored in the refrigerator for up to one month. 

To plate, cut the roasted vegetables into interesting shapes, combine with peas and lightly dress with vinaigrette. Gently toss with fleur de sel and tarragon sprigs. Divide between six plates and finish with pickled mustard seeds and blossoms. 

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.

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