Apple, Beet Stem, and Ginger Amuse Bouche

In my determination to use all good parts of a vegetable, this dish came into fruition. We used local apples, some blanched beet stems, and a little bit of pickled ginger. What works for me here is the contrast between tart and sweet, crunchy and soft; dark and light.

I see this as a first course, and, hence, the presentation in the photo. But it could easily transition into a rustic chopped salad, perhaps with the apple being cut into slivers and the ginger being left in shreds. The beet stems could punctuate the pale dish as bright pink polka dots. To that, I'd add a lemony vinaigrette. Something to make the dish juicier and more refreshing in its salad format.

Apple, Beet Stem, and Ginger Amuse Bouche
(makes 2)

1/2 small granny smith apple, seeded, diced into 1/4"
- toss the dice in some lemon juice to prevent discoloring while prepping the rest
1/8 cup pink pickled ginger, slivered
1/2 to 1 cup beet stems, blanched for 5 minutes in boiling salted water, and refreshed in an ice bath.

Combine the apple and ginger in a small bowl. Drain the beet stems well and cut into 1/4" dice, matching that of the apple. Using a small ring mold, half fill the mold with beet dice. Top off with the apple-ginger mix. Repeat on a separate plate for the other portion. Serve.

Set aside any leftover bits for addition in a salad.