By Chef Mattia Crespi
- 1 yellow bell pepper
- 1 red bell pepper
- 1 ½ cup of mixed herbs (parsley, cilantro, basil, mint, time, arugula)
- 4 tbsp of apple cider vinegar
- Extra virgin olive oil
- Salt to taste
- Balsamic vinegar to taste
- Chili to taste
- Place the parsnips, cream, and water into a sauce pot.
Preheat the oven to 350° F, roast the yellow and red bell peppers until their skins are blackened all over. Remove them and place them in a bowl, cover the bowl with plastic wrap and let the pepper steam 5-10 mins.
Preheat the oven to 400° F, place the beet in a large square of foil and sprinkle with salt and olive oil. Wrap the foil and place the beet in the oven and roast for 1 hour if the beets are small, 2 hours for larger beets.
Now peel the both bell peppers and remove all the seeds, then chop them, and keep the red and yellow separated. Then transfer the red pepper in a skillet. Pour 2 tbsp of the vinegar and a pinch of sugar and add some chili, cook with medium heat until the vinegar evaporates, move the red peppers into a blender and process until smooth. Add the olive oil and some cold water until the sauce is thick but still thin enough to pour, like syrup.
Repeat the same instructions with the yellow pepper but don’t add the chili and make it sweeter with more sugar.
Make the herb chlorophyll sauce. Bring a large saucepan of water to a boil. Prepare a bowl of ice-water on the side. Add the herbs to the boiling water, cook for five seconds, remove the herbs and transfer immediately to the ice water. Remove the herbs from the ice water, squeezing them lightly to remove excess water, and transfer to a blender. Add the olive oil and a pinch of salt,
and some water if necessary. Pass the sauce through a strainer into a bowl and discard the solids.
Remove the beets from the oven and let it cool down. Now you can slice it in thin slices with your knife, add some olive oil and salt to taste.