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Flavor in Full Bloom
The Spring and Summer seasons are an invitation to embrace the sun on our skin and fresh flavor on our plates. Around this special time of year at Blackberry Farm, our Garden team continues to plant seeds that will grow over the months to come, and our chefs are harvesting some of their favorite seasonal ingredients at their peak.
Executive Chef of the Dogwood Trevor Iaconis uses beets, strawberries and a mix of herbs to create a seasonally inspired dish that packs bright color and authentic flavor in every bite. Check out the recipe below to recreate with fresh ingredients grown in your own garden or local farmsteads near you!
Baby Beets and Strawberries with Crunchy Pistachio Butter and Sweet Herbs
Ingredients:
- Roasted baby beets* (red, golden, candy stripe)
- Pistachio butter*
- Pickled strawberries*
- Pistachios, toasted and chopped
- Fresh herbs (rosemary, thyme, mint, tarragon)
- Olive oil
- Calamansi or lemon vinegar
- Salt to taste
*Beets
Trim and wash baby beets. Roast in a pan on a rack with rosemary, thyme and water. Cover pan with foil and roast at 350ºF until tender. Once cooked, remove skin and cut into quarters or halves depending on size of beet.
*Pistachio butter
Ingredients:
- 1 pint toasted pistachios
- 2 ounces mild olive oil
Method:
Roast pistachios at 350ºF for seven minutes. Let cool until warm to the touch. In a food processor, add the pint of toasted pistachios and pulse a few times. Remove ¼ cup of nuts and set aside for later. Continue to blend pistachios until a paste is formed.
Stop and scrape side of bowl, then continue blending until a smooth butter texture is achieved. (This should take about five minutes.) At this point, stream in your oil, then add back the ¼ cup of reserved pistachios. Blend for a few seconds. Season with salt.
*Pickled strawberries
Ingredients:
- 10 strawberries, sliced
- ¼ cup rice wine vinegar
- Sugar and salt to taste
Method:
Cut the strawberries into rings. Half salt and sugar the strawberries (the amount of sugar will change based on the sweetness of the strawberries). Add your vinegar and marinate for one hour.
To assemble:
- Spread some pistachio butter on a small plate.
- Toss the roasted beets with lemon vinegar, olive oil and some of the liquid from the pickled strawberries.
- Arrange in a circle, alternating colors.
- Top with flaky sea salt and pickled strawberries.
- Sprinkle mint, tarragon and some more toasted, crushed pistachios on top.