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Chef Jonathan Whitener Seduces Us with Beets and Berries

This feature was produced in collaboration between Vox Creative and Mike's Hard Lemonade. Vox Media editorial staff was not involved in the creation or production of this content.

Jonathan Whitener — the chef de cuisine at LA hotspot Animal — knows his way around a beet. Here, he pays homage to the earthiness of the root by making it the star this salad: the beets are marinated in a mixture of Mike's Hard® Blackberry Lemonade, Reisling vinegar, and extra virgin olive oil, then roasted. Tossed with a blackberry marinade and served with dukkah, yogurt foam, and blackberry powder, the dish takes full advantage of the perfect marriage that is, beets and berries.

Watch the video above to see how it's done; chef Whitener's full recipe is here:

Marinated Baby Beets
3 bunches red baby beets, trimmed and washed
1⁄4 cup extra virgin olive oil
1⁄4 cup Riesling vinegar
1 cup Mikes Hard® Blackberry Lemonade
3 each thyme sprigs
1⁄2 teaspoon Kosher salt

To prepare Marinated Baby Beets:
• Combine all in a mixing bowl and toss to incorporate all the ingredients and pour everything into a metal baking dish
• Cover with plastic wrap and aluminum foil and bake at 350 degrees for approximately 45 minutes until fork tender
• Remove skin while the beets are still hot, cool and reserve

Blackberry Marinade
24 each blackberry's
1⁄2 cup Riesling vinegar
2 tablespoons Meyer lemon juice
1⁄2 cup Mikes Hard® Blackberry Lemonade
1⁄2 cup extra virgin olive oil
2 tablespoons walnut oil
Kosher salt to taste
fresh cracked black pepper to taste

To prepare Blackberry Marinade:
• In a 1 quart deli cup muddle the blackberry's and vinegar lightly
Combine the rest of the ingredients and mix lightly, do not emulsify the ingredients
Pour the mixture over the beets and let stand at room temperature for 1 hour and reserve until plate up

Walnut Dukkah
300 grams walnuts, lightly toasted
30 grams sesame seeds, Japanese toasted
8 grams fennel seed, toasted
10 grams coriander seed, toasted
10 grams black peppercorns, toasted
4 grams cumin seed, toasted
5 grams pink peppercorns, toasted
10 grams Maldon salt

To prepare Walnut Dukkah:
• In a spice grinder combine fennel, coriander, black peppercorns, cumin, pink peppercorns and grind for 30 seconds until seeds are broken up and finely ground and reserve
• In the robo coupe combine walnuts, sesame seeds, spice and maldon salt. Pulse the mix until it's the consistency of a fine crumble and reserve

Yogurt Foam
500 grams Greek yogurt, plain
80 grams filtered water
1⁄2 teaspoon xanthum gum
1⁄2 teaspoon citras

To prepare the Yogurt Foam:
• Blend all ingredients in the vita prep on high for 1 minute
• Pour half the mixture into a ISI canister and charge with 2 cream chargers
and reserve in the cooler

Blackberry Powder
34 grams freeze-dried blackberry
100 grams powdered sugar

To prepare the Blackberry Powder:
• In a spice grinder blend until the mixture is a superfine powder and reserve

Dish Assembly:
marinated beets
walnut dukkah
yogurt foam
blackberry powder
walnut Oil
kosher salt
Riesling vinegar

• In a shallow bowl arrange a marinated beets and adjust seasoning with vinegar, walnut oil and kosher salt.
• Siphon the yogurt foam off center on the plate
• Garnish with a healthy amount of walnut dukkah, berry powder and a half dozen of cress leaves

MIKE'S IS HARD. SO IS PRISON. DON'T DRIVE DRUNK.

This feature was produced in collaboration between Vox Creative and Mike's Hard Lemonade. Vox Media editorial staff was not involved in the creation or production of this content.