Smoked Golden Beets
Charred Leeks, Whipped Quark, Orri Mandarin, Puffed Sorghum
Chef Caitlin McMillan of Lilah | Philadelphia
Adapted by StarChefs | february 2024
INGREDIENTS
Puffed Sorghum:
4 ounces whole grain sorghum
Oil for frying
Kosher salt
Charred Leeks:
Grapeseed oil
1 pound leeks, white part only, sliced into ½-inch rounds
½ head garlic
1 ounce thyme
Smoked Beets:
1 pound baby golden beets, tops removed
½ head garlic
1 ounce thyme
Grapeseed oil
Whipped Quark:
2 ounces quark
Ground black pepper
Lemon juice
Kosher salt
To Assemble and Serve:
1 ounce sea salt
1 Orri mandarin, segmented and thinly sliced
1 ounce Aleppo pepper flakes
1 ounce brunoise chives
1 lemon, quartered and seeded
METHOD
For the Puffed Sorghum:
Prepare and heat a dehydrator to 135°F. Bring a large pot of water to a boil. Add sorghum and cook until slightly over-cooked. Transfer sorghum to a sheet tray and dehydrate overnight. The next day, in a fryer, heat oil to 375°F. Add cooked sorghum and fry until puffed. Transfer to a paper towel-lined plate and let drain. Season with salt and reserve.
For the Charred Leeks:
Heat oven to 285°F. In a sauté pan over medium flame, heat oil. Add leeks and sear on all sides. Transfer leeks to a hotel pan. Add garlic, thyme, and enough oil to submerge. Cook until leeks are fork tender. Strain, reserving leeks and oil separately.
For the Smoked Beets:
Heat oven to 285°F. Place beets in a hotel pan. Coat with oil, then add garlic and thyme. Cook until beets are fork tender. Remove from oven and let cool. Once cool enough to handle, remove skin from beets. Heat and prepare a smoker to 180°F. Transfer beets to a perforated pan and smoke 1½ hours. Let cool. Transfer to a vacuum sealed bag with reserved leek oil and reserve.
For the Whipped Quark:
In the bowl of a stand mixer fitted with a whisk attachment, whip cheese until light and fluffy. Season with pepper, lemon juice, and salt. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
On a work surface, slice Smoked Beets into ¼-inch slices and transfer to a serving plate. Top with Charred Leeks. Season with salt. Arrange mandarin slices around the plate, then place dollops Whipped Quark. Season with pepper, chives, and lemon juice. Garnish with Puffed Sorghum.
