Roasted Beet Timbale with Avocado White Bean Hummus

A Next Level Menu with Layered Textures

A plant-based menu presents the perfect opportunity to get creative with ingredients. Layers of texture can add complexity to a dish and engage your customers’ palates. Nuts are a common and versatile addition for this purpose. However, don’t hesitate in using your kitchen equipment to transform the innate texture of an ingredient. More than ever, chefs are turning to quality blenders and food processors to incorporate produce in unique forms.

A timbale is a great form for a literal layering of texture and flavor. Timbales are thimble shaped molds and the term likewise refers to the meals prepared in them. In the recipe below, we craft a modern spin on presentation by using the more common ring mold. House-made hummus creates a luscious, nutritious, and trendy base for presentation. Grains, such as wild rice, are easy to transform into crisp, healthy garnishes for contrasting texture. Try it with this season appropriate roasted beet timbale.

 

Roasted Beet Timbale with Avocado White Bean Hummus and Wild Rice-Parmesan Crisps
Vegetarian timbale featuring layers of roasted beets, herbed chèvre, and roasted hazelnuts, served on a bed of avocado white bean hummus and garnished with wild rice-Parmesan crisps.
Servings
4
Servings
4
Roasted Beet Timbale with Avocado White Bean Hummus and Wild Rice-Parmesan Crisps
Vegetarian timbale featuring layers of roasted beets, herbed chèvre, and roasted hazelnuts, served on a bed of avocado white bean hummus and garnished with wild rice-Parmesan crisps.
Servings
4
Servings
4
Ingredients
Herbed Chèvre
Avocado White Bean Hummus
Wild Rice-Parmesan Crisps
For Serving
Servings:
Units:
Instructions
Herbed Chèvre
  1. Stir together all ingredients in a bowl.
Avocado White Bean Hummus
  1. Pulse garlic in food processor; add remaining ingredients, except oil, and process until smooth, scraping down sides as necessary. With food processor running, add oil in a steady stream and process until incorporated. Refrigerate in airtight container. Makes about 2 cups.
Wild Rice-Parmesan Crisps
  1. Stir all ingredients in a bowl; scoop into 24 portions (about ¾ tablespoon each) 2-inches apart onto parchment-lined sheet tray. Cover with plastic wrap and press or roll out to ⅛-inch thick.
  2. Remove plastic wrap and bake at 450˚F until golden brown and crisp, about 7 minutes. Store separated with parchment in airtight container at room temperature up to 2 days.
For Serving
  1. Spread ½ cup Avocado-White Bean Hummus in a large circle on serving plate. Alternately layer beets, Herbed Chèvre and hazelnuts in 3-inch diameter ring mold on cutting board; use spatula to transfer to serving plate and unmold over hummus. Drizzle with oil; garnish with Wild Rice-Parmesan Crisps, chives and/or tarragon and pepper.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Chèvre #010795

Fresh Chives #097265

Fresh Thyme Leaves #097302

Lemon Zest #096189

Sea Salt #036458

Cracked Black Pepper #036409

Garlic Cloves #097207

Avocado #029239

Cannellini Beans #002133

Fresh Lemon Juice #028246

Fresh Tarragon #097297

Kosher Salt #340657

Olive Oil #038387

Quinoa #007337

Wild Rice #009116

Parmesan Cheese #031531

Golden Beets #097028

Red Beets #097053

Hazelnuts #035124

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