Recipe: Baby Beet Carpaccio with Duel Roasted Potato Salad, Roasted Garlic Coulis

Following is a special recipe using the flavors of local produce, courtesy of Christopher Harkness, executive chef of New York-based Great Performances. For a Successful Meetings profile of Harkness, click here.

Baby Beet Carpaccio with Duel Roasted Potato Salad, Roasted Garlic Coulis


4ea Baby Beets
1ea Large Red Potato
1ea Sweet Potato
1⁄4 c Red Onion
1ea Apple
1T Fresh Thyme
1⁄2 t Fresh Rosemary
1c Organic Olive Oil
Roasted Garlic
Salt and Pepper


Roast Baby Beets, let cool, peel, slice on a mandoline very thin, reserve. Peel the potatoes and dice 1⁄4", coat a pan with some olive oil and brown the diced potatoes separately. Chop the fresh herbs lightly, preserving their colors and reserve. Peel the apples and dice 1⁄4". Place some olive oil in a pan and sauté the red onions until translucent, add the apples until they lightly color, add herbs, season to taste and reserve. In a mixing bowl add the apple mixture and the potatoes together in a bowl, season with salt and pepper, and reserve.

Place whole garlic heads in foil, wrap and roast at 350 for 45 minutes, let cool, squeeze the garlic bulbs out of the skins and mash in a bowl with 1⁄2 c olive oil and a small amount of lemon juice until it becomes a smooth paste.

To plate, place the beets in a circle leaving the center open, using a ring
mold, place the potato salad inside the beets. Garnish with some fresh
herbs and drizzles of the garlic puree.

Originally published Oct. 1, 2008

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