French Beet Avocado Mold
A uniquely beautiful tower of delicious salad ingredients - tender beet slices, avocado and a creamy, soft cheese seasoned with a delicate honey balsamic dressing, then molded to stand firm and proud on your luncheon or dinner table!
French Beet Avocado mold
4 medium-sized beets with roots and stems removed.
2 ripe avocados
1 1/2 cups creme fraiche (or make your own - recipe below) or other soft cheese such as Creme de Brie, Alouette or Boursin
1 cup alfalfa sprouts
1/2 cup salted shelled pistachio nuts
4 - 6 gooseberries or yellow cherry tomatoes
Honey Balsamic Vinegar Dressing:
¼ cup balsamic vinegar
2 tablespoon honey or maple syrup
1 garlic clove, finely minced
1 teaspoon Dijon mustard
½ teaspoon salt
Freshly ground black pepper, to taste
6 tablespoons olive oil
-Place beets in a medium saucepan and cover with water. Bring to a boil over medium high heat then cover with a lid and reduce heat to medium-low. Simmer for 45 minutes to an hour or until the beets are easily pierced with a fork but still give just a bit of resistance. Remove beets from water and set aside to cool. Reserve the cooking liquid. Peel cooled beets and cut horizontally, into 1/3 inch slices.
-While beets are cooking make the dressing: In a small bowl, whisk together the vinegar, honey, garlic, mustard, salt, and several grinds of pepper. Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
-Place cooled beet slices into a bowl with the dressing and allow to marinate for about 30 minutes. Remove beets from bowl, reserving the leftover dressing.
-Place the alfalfa sprouts in the beet cooking liquid once it is cool and allow sprouts to absorb some of the red color (about 20 minutes.) Drain off the liquid and set the sprouts aside.
-Peel and remove seed from avocados. Slice avocado halves into 1/3 inch slices horizontally.
-Remove cheese from wrapping and place in a bowl. Stir with a fork until cheese is softened and creamy.
-Place 3 Ring Molds (3" X 2.75) on a serving platter then assemble the molded ingredients. Place a single layer of sliced beets at the bottom of the mold, trimming the beets as necessary to fit. Spread on a thin layer of the cheese. Next add a layer of sliced avocado, once again trimming as needed. Sprinkle the avocado layer lightly with salt and pepper and a drizzle of the dressing. Repeat the beet, cheese avocado layer, with a sprinkle of salt and pepper and dressing.
-Push down gently on the top of the molded salad. Top with another beet layer then finish with a 3rd spreading of the cheese. Push down gently one more time. Chill for about 45 minutes. Run a knife around the inside edge of the molds, then gently twirl and lift molds to remove. Top each molded salad with a small mound of sprouts.
-Cut the 4 gooseberries or tomatoes down the middle 2 times to create 4 “petals” (Do not cut all the way through). Arrange the gooseberries/tomatoes on the platter, pushing them open to look like a flower. Place a pinch of sprouts by each tomato.
-Garnish the entire dish with roughly chopped pistachios. Keep molded salad chilled until ready to serve, up to an hour. Makes 3 molded towers.
Place the ring molds on a serving platter and layer the salad ingredients as described above. Chill in the fridge then remove the rings.
Slice gooseberries/tomatoes to create a petal look. Place a small amount of sprouts decoratively by each.
Garnish the entire serving platter with roughly chopped salted pistachios.
PERSNICKETY NOTES:
*Ring molds to create this salad can be ordered from Amazon at: https://www.amazon.com/dp/B07W3717N8/?coliid=I2APUMC6W60UHZ&colid=2SP5PTXXNPFKR&ref_=list_c_wl_lv_ov_lig_dp_it&th=1
*If you would like to make your mold higher or want to use something you already have at home for the mold, take a standard vegetable can that can be opened with a can-opener at both ends. Remove both ends, rinse out then use that as your mold.
*If you would prefer to make one large molded salded instead of individual ones, the ring from a small springform/cheesecake pan can be used.
*To create your own creamy Creme Fraiche, combine 1 1/2 cups heavy/whipping cream with 1/3 cup sour cream. Mix together well with a wire whip. Let stand at room temperature for 1 hour to thicken. Then chill in the refrigerator until ready to use. (Creme will thicken more as it chills.)
*If using Alouette or Boursin cheese, I prefer one that is plain for this salad without the added herbs and garlic.
