Level of difficulty, 2
Preheat the sous vide bath to
183 F/84 C
Seal the beet(s) in vacuum bags and stage into the bath. Process for
This will pasteurize the beets. After the time has elapsed, remove the beets from the bath and submerge in iced/tap water until they achieve 70 F/21 C–approximately 15 minutes. Refrigerate to 40 F/4 C. The beets can be kept in this state for at least three weeks without deteriorating.
Combine the water, corn syrup, sugar, butter and cayenne pepper in a small sauce pan and melt on low heat. Add the almonds and continue to cook on low heat until bubbly and slightly browned–about 2 minutes. Remove from heat, pour out onto a non stick surface and set aside to cool.
Cut the avocado into small dice and the cherry tomatoes into quarters. Toss with a few drops of extra virgin olive oil, parsley, salt and pepper and set aside. Combine HALF of the cream cheese with the chopped spinach.
Remove the beets from the bag. Rub the surface with a wet towel or paper towel to remove the peel. Slice the beets and arrange on the plate.
Tip: Beets stain everything red. This can be remedied by carefully wrapping the sliced beets in a clean towel and vacuuming. Allow to rest for five minutes before removing from the bag/towel. If you are possessed of a slightly twisted sense of humor, you can wrap your hand in the stained towel, call your spouse into the kitchen and say “I kind of nicked myself.”
Cut the Romaine leaf so that it fits in the middle of the plate. Put a small amount of cream cheese in the center and lean the lettuce up on it. Spoon the spinach mixture at the base of the lettuce leaf to form a little “bowl” and fill with the avocado/tomato relish. Drizzle the beets with olive oil, balsamic syrup and the ginger tamarind emulsion. Arrange spiced almonds over the top of the beets. Sprinkle with kosher salt and chopped parsley at service.