Beets, more beets, and butter emulsion
Indulge in gourmet cooking with ASKO’s Chef Viola Winther Worsøe. Witness the creation of delicious beets in the ASKO 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.
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