Chef Matt Dillon | Recipes
Whole Beets with Pickled Rose Petals, Sumac, Caramelized Butter, Yogurt, and Dill
Recipe courtesy of chef Matt Dillon
Yield
Serves 4
Ingredients
- 8 Chiogga beets with the taproot and the upper inch of the stem to the greens intact
- 8 red beets with the taproot and the upper inch of the stem to the greens intact
- 1.5 cups full fat thick Greek or Turkish style yogurt
- ½ lb butter, unsalted
- 1 cup pine nuts or hazelnuts, toasted
- 2 allspice berries
- Ground sumac, amount close to a couple pinches
- 2 each Cassia leaves
- ½ inch of Indian cassia bark
- Pickled rose petals in their vinegar
- 6 beautiful, vibrant, full sprigs of dill
Directions
1) Begin by very gently boiling the beets in heavily salted water until knife tender.
2) Cool in tepid water, do not cool to cold.
3) Remove the beets skin very gently as to not disturb the taproot, and peel around the stem very carefully as well.
4) Keep warm to mildly hot.
5) Caramelize the butter with the cassia leaves and bark and all spice berries until the smell resembles hazelnuts.
6) Strain and slightly season with salt.
7) Add the crushed nuts.
8) To arrange, spread the yogurt on the bottom of a platter fluffing out the edges with a spoon.
9) Sprinkle with some ground sumac and a bit of flake salt.
10) Lay the beets beautifully on the platter, entangling them, showing off their taproots, some reaching to the sky, others pointing this way and that.
11) Pour the caramelized butter and nut mixture over.
12) Only use what you want.
13) Sprinkle with salt and more sumac.
14) Tuck in the pickled rose petals, dripping their vinegar over the salad as this is the acid for the plate.
15) Consume.
PRINTER FRIENDLY | SHARE ON FACEBOOK | TWEET
Photo Credit: Curt Doughty
What
Recipe for Whole Beets with Pickled Rose Petals, Sumac, Caramelized Butter, Yogurt, and Dill from chef Matt Dillon the chef / owner of Sitka and Spruce, The Corson Building, Bar Ferd’nand and Old Chaser Farm in Seattle, WA.
Who
Chef Matt Dillon is the owner of The Corson Building, Sitka & Spruce, Bar Ferd’nand and The Old Chaser Farm in Seattle, WA.
Why
He raises the bar for farm to table cuisine with a dedication to making his own jams, pickles, and bread. On his farm, he grows his own vegetables, houses honeybees, sheep, goats, pigs, and chickens to supply his restaurants’ menus.
Recommended By
- Chef Jason French (Ned Ludd Restaurant in Portland, OR)
- Master Sommelier Richard Betts (CC: Wine and Sombra Mezcal)
The Corson Building
Georgetown
Northwest / American
5609 Corson Avenue South
Seattle, WA 98108
T: 206.762.3330
Website:
Hours:
Thu - Fri: 6pm - 10:30pm
Sun: 9:30am - 2pm
Sitka & Spruce
Capitol Hill / Melrose Market
American
1531 Melrose Avenue East
Seattle, WA 98122
T: 206.324.0662
Website:
Hours:
Mon - Fri: 11:30am - 2pm
Tue - Thu: 5:30 - 10pm
Fri - Sat: 5:30pm - 11pm
Sat: 10am - 2pm
Sun: 10am - 3pm, 4:30pm - 9pm
Bar Ferd’Nand
Capital Hill / Melrose Market
Wine Bar
1531 Melrose Avenue East
Seattle, WA 98122
T: 206.623.5882
Website:
Hours:
Mon: 12pm - 7pm
Tue - Sat: 11am - 12am
Sun: 12pm - 7pm
The Old Chaser Farm
Farm / Larder Share / Event Space
Vashon Island
Website:
The Corson Building - Sitka & Spruce - Bar Ferd’nand - The Old Chaser Farm | Seattle, WA
Ground Sumac
A spice powder made from the ground, berry-like fruits of the sumac bush. It has a fruity, tangy, astringent flavor. Used in Middle Eastern and Mediterranean cooking.
Cassia Cinnamon Leaf / Tej Patta
Cassia Bark, also known as cinnamon bark, is related to cinnamon. It’s used in Indian cuisine and adds a bitter sweet flavor to spicy dishes.
Allspice Berries
Allspice is a spice created by drying the fruit of the Pimenta dioica plant. The fruit is picked unripe and traditionally dried in the sun.
Indian Cassia Bark
A spice powder made from the ground, berry-like fruits of the sumac bush. It has a fruity, tangy, astringent flavor. Used in Middle Eastern and Mediterranean cooking.
