Beet Carpaccio with Pickled Carrots, Grilled Artichokes and Lemon Vinaigrette

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Lee Hillson from T. Cook's at the Royal Palms shows Kaley O'Kelley how to make a wonderful Beet Carpaccio while giving her the lowdown on a new calendar call "In the Raw 2010."

Ingredients
1 large beet
4 baby artichokes
1 eatermelon radish
4 baby carrots
2 Tbsp. Pickling spice
Salt and pepper to taste

For the pickling spice
1 Tbsp. star anise
1 Tbsp. coriander
1/2 Tbsp. mustard seed
1/2 Tbsp. celery seed
2 crushed dry bay leaves

For the pickling liquid
1 cup white wine vinegar
1/2 cup water
1 Tbsp. sugar
1 Tbps. salt

For the Lemoncello Vin
1/2 bottle Chef Lee’s Lemoncello
Zest from 2 lemons
Juice from 5 lemons
2 Tbsp. dijon
Salt and pepper to taste

Instructions
Artichokes
Peel the leaves around until you see the yellow. Trim the top and bottom and braise them in a little water until a knife slides through the base. Cool them immediately. Once cooled cut in half and grill just for the marks. Cool again and then quarter.

Baby carrots
Peel the carrots and set aside. Bring water to a boil and blanch them for 10 seconds just to bring out the color. Submerge in an ice bath immediately. Bring Pickling liquid to a boil and add the Pickling spice. Pour directly over the carrots and cool.

Watermelon radish
Slice thin on a mandolin and repeat the pickling process exactly the same as the carrots

Lemoncello vinegarette
Cook off alcohol from lemoncello. Once alcohol is cooked off, add lemon zest and juice and reduce until approximately one cup. Cool completely. In food processor, add the two teaspoons of Dijon, reduced lemoncello mixture and the champagne vinegar. Blend together. Slowly drizzle in canola oil until thick. Adjust with water as necessary to ensure maximum oil usage and correct consistency. The emulsified vinaigrette should coat and stick to the back of a spoon. Once correct consistency is reached, taste, and adjust, if needed, with honey if too tart and lemon juice if not tart enough.

Composing the Salad
Slice the roasted beet and arrange them in a large circle on the plate making sure there are no gaps or breaks in the circle. Sprinkle with salt and drizzle a little olive oil over the beets. Place the greens in the center of the beets and top with carrots, artichokes, and radish. Spoon vinaigrette over the salad and enjoy!

Serves 4.

Chef Calendar -- In the Raw 2010
You can find the calendar for $14.95 at the Scottsdale Culinary Festival at www.scottsdaleculinaryfestival.org, Singh Farms, 69929 N. Hayden Road, in Scottsdale, Borders bookstores at www.borders.com and at Whole Foods Marketplace at www.wholefoodsmarket.com.