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BEET POACHED HEART OF PALM
Those Vegan Chefs

Heart of Palm "Lobster"

5 from 2 votes
Lobster and beets are a classic combination. I have been wanting to make a lobster-inspired dish for some time. Hearts of palm is the perfect ingredient, the color, texture, and shape. All we need to do is poach the hearts of palm with beets and flavor the liquid. The contrast in color, a red exterior with the white interior, slicing on the bias, and you have a gorgeous lobster-inspired dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 as a starter
Course: Appetizer
Cuisine: American
Calories: 331
Ingredients Method Notes

Ingredients
  

Hearts Of Palm
  • 14 oz Heart of Palm 1 can
  • 2 cups beet red, diced
  • ⅓ cup ginger peeled, sliced into thin rounds
  • 2 cups water
  • ½ tsp Five spice
  • 1 tsp salt kosher
  • 1 Tbsp kelp granules
  • 1 Tbsp red wine vinegar
  • 1 tsp rice wine vinegar
  • 1 Tbsp soy sauce
  • 2 Tbsp brown sugar
Beet Candied Ginger
  • ¼ cup brown sugar
  • 1 cup water
  • ½ cup beet poaching liquid
  • ⅓ cup ginger root sliced, cooked in the beet poaching liquid
Spicy Scallion Cream Sauce
  • ¼ cup olive oil extra virgin
  • ½ jalapeño pepper seeds removed
  • 2 bunch scallions green part only, thinly sliced
  • ½ cups cashews bland and soaked
  • 6 oz silken tofu
  • 1 tsp salt kosher
  • 1 tsp rice wine vinegar
How to Finish the Dish.
  • 3 sprigs thyme
  • 2 Tbsp olive oil extra virgin
  • ⅓ cup scallion the white part, cut on the bias
Garnish
  • Amaranth Mico Greens

Method
 

How to Make Beet Poached Heart of Palm
  1. Heat the water over medium heat.
  2. Add the Five spice, salt, brown sugar, kelp granules, red wine vinegar, rice wine vinegar, and soy sauce. Gently heat to dissolve the kosher salt and the brown sugar.
  3. Drain the heart of palms.
  4. Add the diced beets and the sliced ginger to the poaching liquid, cooking over low heat for 10 minutes.
  5. Add the heart of palm to the poaching liquid. Cook for 30 minutes of very low heat. The beets should be tender and the heart of the palm should be a wonderful red color.
  6. Remove the heart of palm, ginger, and beets and set them aside.
How To Make Beet Candied Ginger
  1. Combine the brown sugar and beet poaching liquid.
  2. Add the beet poached ginger.
  3. Cook over low heat for 25 minutes, the poaching liquid should become thick and sweet.
  4. Once the inner is tender remove the heat and allow it to cool. Set aside
How to Make Spice Scallion Sauce
  1. Heat a pan over medium-high heat.
  2. Add the extra virgin olive oil and the sliced jalapeño, cooking for 1-2 minutes.
  3. Add the sliced green scallions, cooking for 1 minute.
  4. Add the cashews, silken tofu, cooked jalapeño, and scallion in a high-speed blender.
  5. Season with kosher salt and rice wine vinegar.
  6. Puree until smooth.
  7. Place in the refrigerator until cold.
How to Finish the Dish
  1. Heat a large cast iron pan over medium heat.
  2. Add 2Tbsp extra virgin olive oil.
  3. Add the poached heart of palm, diced poached beets, the white part of the scallions, and the thyme to the pan.
  4. As your cooking, the heart of the palm start basting with EVOO.
  5. Make sure to rotate the heart of palm, roasting on all sides.
  6. Cook for around 10 minutes, the heart of palm should be lightly roasted, the scallions soul die right roasted and the beets should be hot and tender.
How to Plate
  1. Start with spreading the spicy scallion sauce across the plate. Spoon the beets in the middle of the sauce. Place the roasted scallion on top of the beets. Cut the heart of palm into three pieces on the bias. Place the heart of palm on top of the scallion, Place candied ginger on top of each of the heart of palm. Place a row of the Amaranth next to the spicy scallion sauce.

Notes

Nutritional values are an estimate.