|  home | feedback | help          
Chef Michael Anthony of Gramercy Tavern – New York, NY
Chef Michael Anthony
Gramercy Tavern
42 East 20th Street
New York, NY 10003-1300
(212) 477-0777

Beet Skewers
Chef Michael Anthony of Gramercy Tavern – New York, NY
Adapted by
March 2010
Yield: 18 Skewers


Beet Skewers:
10 red radishes, ends trimmed
2 watermelon radishes, ends trimmed
2 red beets, ends trimmed
2 sunchokes, peeled and sliced
Olive oil
8 sprigs fresh parsley, washed and picked

Beet Vinaigrette:
8 ounces red beets, rinsed, scrubbed, and dried
1 tablespoon red wine vinegar
2 tablespoons raspberry vinegar
1 tablespoon lemon juice
8 ounces water
½ pint olive oil, plus extra for coating
Salt and pepper

To Assemble and Serve:
Olive oil
1 tablespoon raspberry vinegar
5 sprigs chives
1 tablespoon fleur de sel


For the Skewers:
Preheat the oven to 400°F. Wash the radishes, beets, and sunchokes in cold water. Dry thoroughly. Toss the beets in olive oil to coat generously and arrange in a single layer on a foil-lined baking pan. Wrap the top of the pan with more foil so the beets are covered and no moisture can escape. Put the beets in the oven and cook for 45 minutes. Remove to cool. Once the beets have cooled, peel them and slice into rounds. Using a ring mold, cut out circular pieces and set aside. Slice the watermelon and red radishes and cut out circular pieces; set aside. Alternate the vegetables and fresh parsley on soaked wooden skewers, folding the beet slices in half without breaking. Set aside.

For the Beet Vinaigrette:
Preheat oven to 400° F.  Toss the beets in olive oil to coat generously. Put beets in a single layer on an aluminum foil-lined baking pan. Wrap pan with foil so beets are covered and no moisture can escape. Cook for 45 minutes. Once the beets are cooled, peel, trim, and cut into chunks; puree in a blender until smooth. Combine the vinegars, lemon juice, and water,. Add to the blender. While blending, slowly drizzle in the olive oil to form an emulsion. Mix until well combined and season with salt and pepper.

To Assemble and Serve:

Spoon some of the beet vinaigrette onto each serving plate and place two skewers on top of the vinaigrette. Lightly drizzle the skewers with olive oil and raspberry vinegar and sprinkle with the chives and fleur de sel.

  • Photo Gallery of Chef Mary Dumont of Harvest – Boston, MA
  • Photo Gallery of Chef Louis Maldonado at Aziza – San Francisco, CA
  • 2010 Los Angeles Rising Star Chef Kuniko Yagi
  • 2007 New York Rising Star Chef Michael Anthony
  • 2007 Atlanta Rising Star Chef Drew Van Leuvan
  • 2009 Boston Rising Star Chef Gabriel Bremer
  • Rhubarb: About Rhubarb and More Recipes

  •  Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy