Beet Salad With Chevre Frais and Caraway

Ingredients

• 1 1/2 to 2 pounds large red beets
• 1 1/2 to 2 pounds large Chioggia beets
• 1 1/2 to 2 pounds large golden beets
• 1/2 cup olive oil
• 1/2 cup salt
• 4 tablespoons sugar
• 3 cups red wine vinegar
• 1 1/2 cups skim milk
• 1 cup chevre
• 3/4 cup cream
• 23 cup sheeps milk yogurt
• 2 tablespoons lime juice
• 2 tablespoons salt
• 1 N2O charger
• 2 tablespoons caraway seeds
• 23 cup rye flour
• 1/2 cup flour
• 1 teaspoon baking soda
• 1/2 cup butter
• melted
• 3/4 cup glucose syrup
• 4 egg whites
• 1/2 cup butter
• room temperature
• 1/4 cup sugar
• 1 cup rye flour
• 1 cup bread flour
• 2 tablespoons caraway seeds
• 1 tablespoon plus 1 teaspoon salt
• 1 tablespoon milk
• 2 cups red beet juice
• 1/2 cup white balsamic vinegar
• 1 tablespoon caraway seeds
• 1 teaspoon black peppercorns
• 1 cup raspberries
• 1 teaspoon salt
• 1/4 teaspoon xanthan gum (6/10 grams)
• 2 tablespoons olive oil
• Roasted Beets
• 2 tablespoons olive oil
• Fleur de sel
• Caraway Tuiles
• Goat Cheese Mousse
• 3 tablespoons Beet Vinaigrette
• 3 teaspoons Rye Crumble
• 32 dill blossoms

Instructions

1. Preheat oven to 400 degrees.
2. Wash the beets thoroughly under running water.
3. Trim off the top and bottom of each beet.
4. Toss in the olive oil, salt and sugar, coating evenly.
5. Separate the beets by color, and place them in 3 individual roasting pans.
6. Pour 1 cup red wine vinegar and 1 cup water in each pan.
7. Cover the pans with aluminum foil and roast for 30 minutes.
8. Remove the beets from the oven, uncover and, using tongs, turn them over in their liquid.
9. Cover them again and continue roasting for another 30 minutes, or until the beets are tender when pierced with a knife.
10. Once the beets are done, uncover them, and cool them in their cooking liquid.
11. Peel the beets, cut them crosswise into 1/2- inch slices, and punch the slices with ring cutters of varying sizes.