• Ingredients: 28
  • Serves: 6

Ashed chevreaux with slow-roasted yellow and red beets and red beet vinaigrette with red beet juice, red wine vinegar, in diameter , scrubbed, to 2 red beets , scrubbed, canola oil, extra virgin olive oil, kosher salt, ashed chevreaux or other ashed goat cheese, at room temperature, cut into 6 wedges or portions, baby beet greens, beet powder.

Ingredients

  • 1 cup red beet juice
  • 1 tsp. red wine vinegar
  • 1 to 2 yellow beets at least 2 1/4 inches in diameter , scrubbed
  • 1 to 2 red beets , scrubbed
  • 2 tbsps. canola oil
  • Extra virgin olive oil
  • Kosher salt
  • 6 oz. ashed Chevreaux or other ashed goat cheese, at room temperature, cut into 6 wedges or portions
  • 1/2 cup baby beet greens
  • Beet Powder

For soup:

  • 1 large fennel bulb , trimmed and bulb cut into 1/2-inch pcs.
  • 3-pound butternut squash, peeled, seeded, and cut into 1/2-inch pcs.
  • 1 medium onion, chopped
  • 1/4 tsp. anise seeds
  • 2 tbsps. unsalted butter
  • 5 cups water

For fennel chips:

Special equipment:

  • Special equipment: Silpat or Exopat nonstick reusable baking-sheet liner*

Garnish:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

For the Beet Powder:

  1. Step 1 Blot the beet pulp with paper towels to extract excess moisture. Line a microwave tray with a piece of parchment paper and spread the beets on it in a thin, even layer.

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  2. Step 2 Microwave on low power for 30 to 40 minutes, or until the beets are completely dried out but still maintain their color.

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  3. Step 3 Let the beets cool to room temperature. Grind the beets to a powder in a coffee or spice grinder. Store in a covered plastic container.

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For the beet glaze:

  1. Step 4 Heat the beet juice to a simmer in a small saucepan and cook until there are large bubbles forming at the top.

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  2. Step 5 Add the red wine vinegar and reduce until the liquid has a syrupy consistency. Pour into a small squeeze bottle.

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  3. Step 6 Wrap the yellow beets and red beets separately in aluminum foil, adding 1 tablespoon of the canola oil to each.

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  4. Step 7 Peel the cooked beets. Cut the yellow beets into twelve 1/8-inch slices, then cut them with a cutter into 2-inch rounds.

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  5. Step 8 Cut the red beets into 36 batons about 1 inch long by 1/4 inch thick. Season all the beets with a little olive oil and salt.

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To complete:

  1. Step 9 Pipe some beet glaze in dots of decreasing size down one side of the plate. Place a round of yellow beet in the center of the plate.

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  2. Step 10 Top each with 6 red beet batons laid side by side and another slice of yellow beet. Lay a wedge of cheese over each slice.

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  3. Step 11 Toss the beet greens with a little olive oil and salt. Stack a small pile of greens on each round wedge of cheese and sprinkle the plates with beet powder.

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