Filed under:
Narcissa
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The beets, like much of the produce at Narcissa, come from Locusts on Hudson, the farm owned by hotelier/restaurateur André Balazs. They receive a thorough scrubbing before they are placed in a large basket.
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The basket attaches to the Rotisol rotisserie. The beets cook for around five hours.
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During the cooking process, the beets are basted with orange oil. Fraser uses thyme as a brush.
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After five or so hours, the beets are finished and allowed to cool to room temperature. They are never refrigerated.
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The beets are served with a bulgur salad made of bulgur wheat, cucumber, Granny Smith apples, and white wine vinegar. They are also dressed with pickled cucumber cores, golden baby beets, and a horseradish cream.
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Fraser uses a marrow scoop to core cucumbers. The core is slivered and pickled, while the rest is diced and tossed into the bulgur salad.
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Mixing the bulgur salad.
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Fraser isn't afraid to admit that he couldn't concoct a superior substitute to Gold's for use in the creamed horseradish upon which the beets are served. The chef notes: "I tried using fresh horseradish, juicing it, pickling it....nothing was better than
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The horseradish is blended with crème fraîche.
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The beets are grilled over direct heat when an order is placed.
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Once grilled, the beets are halved, revealing the distinct textural contrast between the interior and the crust.
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Plating begins with a garnish of dill oil.
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Next, the horseradish cream is added.
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The beets are arranged on the plate.
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Next, the bulgur salad is layered on top.
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Fraser adds pickled cucumber cores and slivers of raw golden baby beets.
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Followed by some sprigs of fresh dill.
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As a final flourish, fresh horseradish is grated on top of the dish.
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Ready for service.
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Rotisserie crisped beets, bulgur salad, apples, and creamed horseradish.
