Yield: 8 servings. 3 lb. fresh beets, trimmed, rinsed and dried 2 cups sherry vinegar, enough to partially cover beets, plus 2 Tbsp. 6 Tbsp. unsalted butter to taste, salt and pepper 2/3 lb. white jumbo asparagus, cleaned and trimmed 2/3 lb. green jumbo asparagus, cleaned and trimmed 2/3 lb. large carrots, cleaned and trimmed 10 oz. honey 2 Tbsp. white truffle oil 2 Tbsp. extra virgin olive oil optional for garnish, small herbs 2 pints whole-milk ricotta Preheat oven to ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.