Prosciutto Wrapped Beets Food

PROSCIUTTO WRAPPED PORK TENDERLOIN WITH A GRANNY SMITH APPLE GASTRIQUE AND CRIMINI MUSHROOM POTATO PUREE AND ROOT VEGETABLE MELANGE AND APPLE FRISEE SALAD WITH CARROT OIL

Steps:

• Slice the pork tenderloin into 12 (1-inch) pieces, and season with salt and pepper. Cut the prosciutto slices in 1/2, lengthwise, and wrap 1 slice around each piece of pork and secure with a toothpick. Heat 2 tablespoons of vegetable oil in a saute pan until hot. Add pork medallions and saute for 2 to3 minutes on each side until internal temperature registers 155 degrees F. Set aside.
• Gastrique: Heat a large, heavy pan over medium-high heat. Add sugar to the pan and cook until the sugar browns. Carefully add cider vinegar (it will steam a great deal, watch your hand). Add apple trimmings, juice, fresh thyme and stock. Let the sauce simmer until it reduces to 1 cup; skim any foam that rises to the top, then season with salt and pepper. You may need to add 1 teaspoon more vinegar at the end to add a little sparkle for taste. Swirl in butter until incorporated.
• Start potatoes in cold salted water, bring to a boil and turn the heat down to a low simmer. Allow the potatoes to cook until they are tender, drain well and puree.
• Saute the mushrooms in 1 tablespoon of butter until soft, add garlic, then season with salt and pepper. Add heavy cream and 1/4 cup butter to the mushroom mixture and bring to a boil. Puree the mixture in a blender until smooth. Fold into the potato puree and season with salt and pepper.
• Saute the leeks in butter, in a medium pan, until they are soft. Bring a pot of salted water to a boil. Add vegetables to the pot, 1 at a time, and cook until tender. Let them drain well and add all vegetables to the saute pan with the leeks, except the beets. Toss the vegetables in butter until heated through, and then season with salt and pepper and fresh herbs. Toss in beets just to heat.
• Toss all ingredients together in a medium bowl and let it sit for approximately 15 minutes.
• Combine all of the ingredients in a blender until smooth, then season with salt and pepper. Use as a garnish to decorate the plate.

PROSCIUTTO-WRAPPED BEETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk olive oil, salt, and pepper together in a bowl. Toss beets in olive oil mixture. Wrap each beet in aluminum foil and place on a baking sheet.
• Bake in the preheated oven until tender, about 1 hour. Remove from foil and cool to room temperature.
• Cut cooked beets into 16 rectangular chunks. Place 1 teaspoon goat cheese in the center of each slice of prosciutto; top cheese with 1 beet chunk. Roll prosciutto around beets.

PROSCIUTTO WRAPPED BEETS

Steps:

• pre-heat oven to 350.
• in a small mixing bowl toss beets with salt, pepper, and olive oil.
• wrap with foil and bake for 1 hour or until tender.
• allow to cool
• peel and slice into rectangle chunks.
• lay out prosciutto slices.
• add a teaspoon of goat cheese and beet slice at one end of the slice and roll.
• voila!