Savory Beet Cakes - Tucson News Now

Savory Beet Cakes

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What's For Lunch?

Savory Beet Cake - Feast Restaurant

(1 x makes 8 ramekins)

1 ½ c fresh beets (about 4 medium beets)

2 med. yellow onions (finely diced)

12 Tbsp. butter

¾ C flour

4 cloves poached garlic, hard ends removed & mashed to a paste

3 Tbsp. Scotch whiskey

1 ½ tsp. Lemon juice

¼ C Crème fraiche

4 egg yolks

1 Tbsp. sugar

3 egg whites

pinch cream of tartar

Salt & pepper to taste

Preheat oven to 350º.  Spray ramekins with nonstick cooking spray.

Roast, peel and puree 2 of the beets.  Grate the other two beets as finely as possible. Set aside ¾ c of pureed roasted beets and ¾ c finely grated fresh beets.

Caramelize onions in half of the butter. Add rest of butter and the flour and whisk to make a roux. Cook over low heat, stirring often to prevent sticking. Season well, cool to room temperature, then add garlic, whiskey, lemon juice and crème fraiche. Beat yolks with sugar until light in color, transfer to a bowl and blend in the onion/roux mixture and mix well. Add beets and mix well. Clean the mixing bowl thoroughly and beat the whites to stiff peaks with cream of tartar. Fold in egg whites and taste for seasoning. Scoop into the ramekins, place in shallow casserole dish and bake in hot water bath. Bake for 40-45 minutes, testing until a toothpick inserted comes out clean. Let cool.

Serve over sautéed spinach with braised fennel and goat cheese lumpia.

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