Beets, beets, beets, beets, beets, beets, and beets.

[lsanderson]

Plate Deconstruction: Tom Aikens Restaurant's Candied Beetroot Dessert

Tom Aikens Restaurant in London's extremely charming Chelsea neighborhood just went through a big redesign, reopening in January with a new look after nine years in the biz (the restaurant's website got a nice overhaul as well). Besides the interior re-do, the menu evolved to spotlight the Michelin-starred chef's creative impulses. Take, for instance, the candied beetroot dessert, which recasts the love-it-or-hate-it beet (a.k.a. beetroot) as some sort of super ingredient.

Comments

[debgeisler.livejournal.com]

Ah. Love or hate...I would be in that latter category.

What a terrible thing to do to perfectly good whipped cream.

[vgqn.livejournal.com]

I'm in the former category, yet I find several aspects of that dessert dubious.

[don-fitch.livejournal.com]

Yup, starting with the lack of chocolate.

[vgqn.livejournal.com]

He should have gone with the classic dessert use of beets and chocolate: Red Velvet cake. (Why there is a craze for the modern version, which is nothing but chocolate cake with a entire bottle of red food dye dumped in, is beyond me.)