Beet salad with eggnog foam

Chef Spencer Watts of Left Bank & Bistro Pastis shares his recipe for beet salad with eggnog foam.

Festive Beet Salad with eggnog foam, cranberry compote and hazelnut emulsion

Serves 4-6 ppl

Eggnog foam
150 ml 2% milk
150 ml heavy cream
1.5 tsp nutmeg
1 tsp sugar
3 tbsp bourbon
Pinch salt
1 tbsp rum

Steep all ingredients together in a medium-sized sauce pan. Allow to cool. Place contents into an iSi canister and charge twice with C02. Alternatively, add all ingredients into a stainless steel bowl and whip to create a eggnog whipped cream.

Cranberry compote
500 ml frozen cranberries
250 ml sugar
Zest of 1 orange

Place all ingredients together in a small saucepan. Cook over medium heat for five minutes. Allow to cool and serve at room temperature.

Hazelnut emulsion
1 ½ cups roasted and peeled hazel nuts (chopped)
3 egg yolks
2 tbsp lemon juice
1 tsp dijon mustard
Honey to taste
300 ml hazelnut oil
Salt to taste

Assorted Baby Beets
3 beets per person

Place unpeeled baby beets in a large saucepan. If using multi-coloured beets, cook separately depending on colour. Cook in boiling water until fork tender in salted water. When cooked, immediately place in ice and allow to cool. Peel and serve.

Assemble salad
Place beets on serving plates. Toss with hazelnut emulsion. Spoon cranberry compote and eggnog foam/cream on top or alongside.

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