Infused with flavor, this dish should sit so that all the beautiful spices can permeate the root vegetables.
Ingredients
- 10 radishes of mixed variety, large ones halved
- 6 beets of mixed variety, peeled and quartered
- Cleaned greens from beets and radishes, stems intact
- 1⁄8 teaspoon salt
- ¼ teaspoon chili powder
- 1 tablespoon canola or vegetable oil
- 1 tablespoon chopped parsley
- 2 poblano peppers
- ½ cup non-dairy plain Greek yogurt
- 2 sprigs cilantro
- 1 clove peeled garlic
- ¼ teaspoon salt
- 1 teaspoon canola or other vegetable oil
- 1 small shallot, peeled and minced
- ½ cup apple cider vinegar
- ¼ teaspoon salt
- ½ teaspoon fresh black pepper
Preparation
1. Preheat charcoal in a covered grill for 20 minutes.
2. In the meantime, combine the mignonette ingredients and set aside in a small bowl.
3. Toss beets and radishes with oil, salt and chili powder and place in covered grill over indirect heat for 25 minutes, turning occasionally.
4. Lightly oil poblanos and place over direct heat on the covered grill at the same time, cooking about 4 minutes each side until evenly blackened.
5. Transfer poblanos to a metal mixing bowl and cover with plastic wrap for 10 minutes before brushing off the charred skin and removing the seeds and stem. It’s OK—even ideal—if small traces of burnt skin are left clinging to the pepper’s flesh.
6. Add the roasted peppers to a blender with remaining poblano cream ingredients. Blend until smooth, taste, and adjust seasoning as desired.
7. Lightly coat the greens from the radishes and beets with oil and 1⁄8 teaspoon salt and place over direct heat covered for 6 minutes until wilted.
8. Move now-softened beets and radishes to direct heat and cover, cooking another 3–4 minutes each side.
9. Slick a serving platter with poblano cream, and pile on the greens.
10. Top with roasted root vegetables and finish with spoonfuls of cider mignonette. Garnish with chopped parsley.
