Submitted by Sarah Spitzer
Impressive visual effect is just an added advantage to this dish which is both truly healthy and satisfyingly tasty. The roasted beets are naturally sweet and pair perfectly with the rich umami flavor of the mushrooms. The spinach dots, which can be made with mozzarella cheese for dairy or left pareve, have a crisp exterior and soft inside. The delicate but pleasant micro celery leaves a nice finish to a plate that’s the ideal entry to an elegantly nutritious meal.
Mix EV olive oil with lime juice salt, pepper and herbs de Provence in a bag. Slice the beets in 1/4-inch slices and coat with mixture.
Roast the beets. The Courant pizza maker is ideal, as it’s faster and more convenient, but if using an oven, 425 degrees F for 10 minutes per side will work. With the pizza maker, 5-6 minutes per side till it has a crispy outer rim. Remove and set aside.
Sauté spinach with olive oil and 2 crushed garlic cloves for 7 minutes or until soft. Add the 3 additional cloves and salt, pepper and basil. Continue cooking for 8-10 minutes, throw in cheese if using and shut the flame.
Cool and form into balls ¾ to 1 inch wide and bake at 375F for 10-12 minutes.
Clean and slice the mushrooms, and toss with oil, salt n pepper. Sauté or roast till golden, and add soy sauce after 5-7 minutes. Shut the flame/pizza maker and leave inside for a few more minutes. Cook the enoki mushrooms separately, trimming the ends and dress with a bit of oil, salt n pepper to allow it to turn a darker golden color. The flavor will intensify and texture will have crunch. While still hot, top with sesame seeds.
Place the beets in the center of your plate vertically, first the darker beet, then the candy cane beets. Put the white mushrooms over some of the beets, and the Enoki mushrooms by the sides alternating with the micro celery. Place the spinach balls at different areas in the plate and garnish of baby tomatoes which are not a must but very pretty!