Yield: 8 servings.
3 lb. fresh beets, trimmed, rinsed and dried
2 cups sherry vinegar, enough to partially cover beets, plus 2 Tbsp.
6 Tbsp. unsalted butter
to taste, salt and pepper
2/3 lb. white jumbo asparagus, cleaned and trimmed
2/3 lb. green jumbo asparagus, cleaned and trimmed
2/3 lb. large carrots, cleaned and trimmed
10 oz. honey
2 Tbsp. white truffle oil
2 Tbsp. extra virgin olive oil
optional for garnish, small herbs
2 pints whole-milk ricotta
Preheat oven to 350¡F. In a roasting pan, cover beets two-thirds with a mixture of 2 parts water, 1 part sherry vinegar and butter. If using multiple-colored beets, roast lighter beets in separate pans so colors don't bleed. Salt the mixture liberally.
Cover with foil and roast until beets can be easily pierced with fork. Remove from oven and cool in the liquid, in the refrigerator. When cooled, peel and slice beets thin. Reserve.
Using a vegetable peeler or mandoline, shave the asparagus and carrots as thinly as possible (to the consistency of linguine) and transfer to ice water. Reserve in water for up to 24 hours.
Using a hand-held immersion blender, process the honey in a tight container for 2-3 minutes. Move the hand blender in an up and down motion until the honey lightens in color; continue for 1 minute. Add the truffle oil and continue the up and down motion until fully incorporated and light in color. Reserve (can be re-whipped if necessary).
Per order: On a chilled plate, arrange beet slices in a circle. Drain the carrot and asparagus mixture and add to a bowl with olive oil, fresh herbs, and 2 Tbsp. sherry vinegar. Add salt and pepper to taste. Arrange a handful of shaved vegetables in the center of the plate and garnish with additional herbs if desired. Drizzle with the truffle-whipped honey. Spoon 4 tsp. of whole milk ricotta around salad and serve.
