Featured Recipes

Golden Beets, Beet Kosho Mayonnaise, Sour Chard, Caraway, Potato Chips

From Chef Ian Graye

Pietramala, Philadelphia

Golden Beets


Beet Kosho:

Yield: 3 cups

  • 2 lbs red beets, leaves and stems removed
  • serrano chiles, minced
  • kosher salt
  • blood orange zest

Sour Chard:

Yield: 2 quarts

  • 3 lbs young rainbow chard
  • 34 g kosher salt
  • 27 g garlic, microplaned
  • 27 g serrano chile, minced
  • 27 g fresh dill, chopped


Yield: 1 quart

  • 330 g concentrated tomato paste
  • 330 g tomato water
  • 156 g white wine vinegar
  • 180 g cane sugar
  • 1.3 g ground cinnamon powder
  • kosher salt

Roasted Beets:

Yield: 2 quart

  • 2½ lbs golden beets, stems removed
  • 20 g kosher salt
  • 20 g TRULY 100% Extra Virgin Olive Oil

    Beet Kosho Mayonnaise:

    Yield: 1 quart

    • 279 g Banrai soy milk
    • 27 g Dijon mustard
    • 11 g garlic
    • 11 g white wine vinegar
    • 9 g kosher salt
    • 305 g sunflower oil
    • 27 g TRULY 100% Extra Virgin Olive Oil

    Golden Potato Chips:

    Yield: 1 quart

    • 2 lbs golden potatoes, thinly sliced and soaked in water overnight
    • sunflower oil
    • salt

    To Assemble and Serve:

    Yield: 1 serving

    • 8 g celery, diced
    • 10 g golden beet, peeled and diced
    • 4 g scallion, thinly-sliced
    • 1.2 g dill, minced
    • TRULY 100% Extra Virgin Olive Oil
    • burgundy amaranth sprouts
    • caraway seeds
    • silk chile flakes
    • ground black pepper


    For the Beet Kosho: Pass beets through a juicer, reserving juice and pulp separately. Weigh pulp, then transfer to an airtight container. Stir in 10% serrano chiles and 10% salt by weight of the pulp. Seal container, making sure all air is removed. Let sit 1 week at room temperature. Once fermented, weigh mixture and stir in 10% blood orange zest by weight of mixture. Cover and refrigerate overnight. 

    For the Sour Chard: In a large bowl, toss to combine all ingredients. Transfer mixture to a large, nonreactive container and using another container, press mixture down. Wrap both containers in plastic wrap and let ferment 5 days at room temperature, or until the chard tastes sour but still retains its texture. Once fermented, transfer mixture to an airtight container and refrigerate.

    For the Ketchup: In a saucepan over low heat, combine tomato paste, tomato water, vinegar, sugar, and cinnamon. Cook 5 minutes, or until the sugar has fully dissolved, stirring frequently. Taste and adjust seasoning with salt. Set mixture over an ice bath, stirring until chilled. Transfer to a squeeze bottle and refrigerate.

    For the Roasted Beets: Heat oven to 425°F. In a mixing bowl, combine beets, salt, and TRULY 100% Extra Virgin Olive Oil. Transfer to a sheet tray and wrap in two layers of aluminum foil. Roast 45 minutes, or until beets are easily pierced with a cake tester. Remove foil and let cool to room temperature. Remove beet skin, then cut into ½-inch cubes. Reserve.

    For the Beet Kosho Mayonnaise: In a  blender, combine milk, mustard, garlic, vinegar, salt, 45 grams Beet Kosho, and 63 grams ketchup until smooth. With the blender running on medium speed, slowly stream in sunflower oil until the mixture is fully emulsified. Transfer mixture to a bowl and whisk in TRULY 100% Extra Virgin Olive Oil. Transfer to an airtight container and refrigerate.

    For the Golden Potato Chips: Place sliced potatoes on a wire rack and let drain. In a fryer, heat sunflower oil to 275°F. Working in batches, fry potatoes until golden brown and bubbles have mostly subsided. Transfer to a paper towel-lined plate and let cool. Season with salt and set aside.

    To Assemble and Serve: In a mixing bowl, combine celery, fresh beets, scallions, dill, 142 grams Roasted Beets, and 34 grams Beet Kosho Mayonnaise. Spoon mixture onto a serving plate. Top with 40 grams Sour Chard and a drizzle of TRULY 100% Extra Virgin Olive Oil. Garnish with 2 grams Golden Potato Chips followed by amaranth sprouts. Finish with a sprinkle of caraway, Aleppo pepper, and black pepper.