Beets in Combi Steam Oven

Herb Emulsion

• 70g Egg yolk

• 85g Butter

• 12g Vinegar

• 55g Water

• 8g Lemon juice

• 7g Sugar

• 2g Salt

• 45ml Herb oil

Vacuum seal all the ingredients, except the herb oil, in your ASKO vacuum sealer drawer. Set your ASKO oven to 75˚, Sous Vide setting. Cook the sauce in the oven for 20 minutes and put it in a siphon bottle. Add the herb oil to the siphon.

Charge the bottle with two chargers. Shake it carefully and keep it at a maximum of 60˚.

Pickled Beets

Liquid

• 100g Sugar

• 100g Vinegar

• 100g Water

Boil up until the sugar is no longer visible.

Beets

• 1 Large peeled beetroot

• 1 Spring rosemary

Dice the beet, pour the boiling pickling liquid over it, and add it to a vacuum sealer bag. Add the sprig of rosemary and seal the bag.

Steamed Beets

• 2 large peeled Beetroot

• 50 g. Butter

• 2 sprigs Parsley

• 2 sprigs Rosemary

• Salt – To taste

• Pepper – To Taste

Method

Cut the beets into uneven chunks and place them on a perforated tray. Add butter, rosemary, and parsley to the tray.
Cut the onions into large chunks. Mash the garlic with a knife and remove the peel. Peel one of the oranges with a potato peeler – and cut both Oranges into large pieces.
Set your ASKO oven on 100˚, Steam setting, and cook for 15 minutes.
Season the beets.

Crudite of Beets

• 1 Large peeled beetroot

Method

Use a mandolin to slice the beet into thin slices. Use a tear-shaped cutter, to cut the slices. Let them soak in cold water and change the water until it becomes clear.