April
Medium
2 prs.
60 min.
Beets with blueberry, juniper, and sorrel
- 100g wild blueberries
- 60g vinegar
- 30g water
- 2g salt
- 10g sugar
- 100g beet juice
- 200g wild blueberries
- 3-4 juniper berries
- 20g champagne vinegar
- Salt
- Black pepper
- A handful young beets
- A bit of ekstra virgin olive oil
- 1 fennel
- 2 radishes
- A small handful sorrel
- Bring all ingredients, except blueberries, to a simmer.
- Pour the hot liquid over the blueberries and refrigerate until needed.
- Bring the beet juice and juniper berries to a boil.
- Add the blueberries and immediately transfer to a blender. Blend until smooth.
- Add vinegar and salt.
- Let it cool and adjust the taste.
- Simmer the young beets in salted water until tender.
- Peel the beets and cut into smaller pieces.
- Toss the beets in the blueberry dressing and let it sit at room temperature for about an hour, or until it is to be served.
- Cut the fennel and radishes on a mandolin.
- Plate the beets in a shallow bowl and spoon blueberry dressing around.
- Dot the plate with a few pickled blueberries, and drizzle with a bit of olive oil.
- Add pieces of fennel and radishes. Garnish with sorrel and freshly ground black pepper.
TIPS
This recipe incorporates a number of different wild edible ingredients. Both juniper and sorrel are available throughout the year, and blueberries can be found when the temperature rises in during summer. Try replacing the blueberries with other wild ingredients if you want to experiment with other flavors.
Daniel Patterson
COI & Locol
Daniel Patterson is the chef and restaurateur behind the Bay Area-based Alta Group, which includes Alta at Minnesota Street, the forthcoming Alta at The Grant hotel, Alfred’s Steakhouse and Plum Bar in Oakland. He is also the co-founder of the ground-breaking fast food venture LocoL and continues to oversee his acclaimed Bay Area restaurants Aster and the two Michelin-starred Coi. His awards include Food & Wine’s Best New Chef and a James Beard Award for Best Chef: West. An accomplished author, Patterson has authored three cookbooks including The Art of Flavor, released in August 2017 with co-author and perfumer Mandy Aftel.
