Open-face Scuttlebutt Sandwich


TAGGED : SUGAR DETOX RECIPE

This might very well be one of the prettiest dishes ever! Chef Audrey Snyder over at Good Eggs took a slight detour from Saltie’s Scuttlebutt Sandwich, which was profiled on Food 52 here. For those not removing whole beets from your sugar detox diet (I added them back in during my fall detox since the Northeast is a little light on produce during the cold months), you might want to consider this recipe.

For the “bread” to make the sandwich, I would suggest using a homemade sourdough or cauliflower crust, though for the latter, you won’t be able to lift the sandwich in the same way you would with focaccia bread, so instead, you’ll have to use a knife and fork…Or what the hell, why not use your hands?

scuttlebutt-beet-sandwich

INGREDIENTS:

Beets and onions
  • 1 bunch beets, like Chioggia beets (about 5 or 6)
  • 2 large red onions, thinly sliced
  • 1 1/2 tablespoon kosher salt, divided
  • 2 cups red wine vinegar
  • 2 cups water
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon coriander seeds
  • 1 tablespoon mustard seeds
  • 2 whole star anise pods, broken up
  • 8 whole allspice berries
  • 1 cup microgreens, for garnish
Cauliflower Crust
  • 1 small raw head cauliflower
  • 2 whole eggs
  • 3 tablespoons of nutritional yeast
  • 1 tablespoon of almond flour
  • 1 garlic clove, minced
  • 1 teaspoon sea salt
  • ½ teaspoon dried basil
  • fresh ground black pepper, to taste

DIRECTIONS:

Beets and onions:
  1. For the beet + onion pickles: Preheat the oven to 400° F. Put the beets in a roasting pan, add just enough water to the pan to evenly cover the bottom. Salt the beets with 1 tablespoon of salt and drizzle them with olive oil. Cover with foil and roast for about an hour, until they're tender when pierced with a knife. Let them cool, then peel the beets. (Audrey shares that she likes to use the foil, but you can also use your fingers or a paring knife. Cut them into 1/4-inch slices and put them in a large heatproof bowl with the sliced onions).
  2. In a saucepan, combine the red wine vinegar, water, and 1/2 tablespoon kosher salt, plus the peppercorns, coriander seeds, mustard, anise, and allspice. Bring to a boil over medium-high heat, stirring to dissolve the sugar and salt. Pour the brine over the beets and onions, then let them cool at room temperature. Transfer them to a plastic or glass container, cover them, and refrigerate for at least a day. They'll last up to 2 months.
  3. Top with microgreens!NOTE: Once you eat all the pickled beets, use the brine to make a colorful pickled egg. Just submerge a dozen hard boiled eggs in the brine and refrigerate for at least a week or less if you don't want the color to show all the way through. 
Cauliflower Bread: 
  1. Chop cauliflower florets and place in blender on medium until pureed.
  2. Steam cauliflower for 3 minutes. Puree a second time.
  3. Place cauliflower into a nut bag or cheesecloth to get rid of excess water. This is an important step because it can get too watery and it won't hold!
  4. Combine all ingredients into a bowl and mix with a whisk.
  5. Lightly grease a baking tray and spread cauliflower puree onto it.
  6. Bake at 350° F for 25 minutes or until you see it turn golden brown.


DETAILS

8

servings

1hr

+


Vegetarian Dairy-free Gluten-free Paleo