Ensalada de Navidad

METHOD:

For the Pickled Beets:
Boil the yellow beet until soft. Cool and cut into large dice. Bring the sugar, vinegar, and water to a boil. While hot, pour over the diced beets. Let cool and infuse for at least 4 hours.

For the Hibiscus-Grapefruit Jam:
In a spice grinder, grind the hibiscus until fine and add to a pot with grapefruit segments, sugar, and water for the jam. Slowly cook and reduce until the liquid is at a jam-like consistency.

For the Horseradish Aïoli:
Microplane the peeled horseradish and garlic, and put in a food processor. Add the egg yolks, lemon juice, and zest. Turn on the food processor, and while spinning add the mustard oil and blended oil until emulsified. Season with salt.

For the Fried Kale:
Pour enough vegetable oil in a large pot to deep-fry. Heat to 375°F. Deep-fry the kale until crispy, then carefully remove using a spider and drain on paper towels. Season and let cool.

To Assemble and Serve:
Rub the red beet with oil, salt, and pepper, and wrap in foil. Either in the grill or in the oven, cook until soft and a toothpick and be inserted into the center of the beet with no resistance. Cool and peel the beet, and tear (using gloves to avoid staining hands) into bite-sized pieces.

Paint some Horseradish Aïoli on the bottom and side of a large bowl. Place red and yellow beets decoratively on top of sauce. Slice the heart of palm into quarter wedges and place next to the beets. Spoon teaspoon-sized piles of Hibiscus-Grapefruit Jam next to hearts of palm. Break apart Fried Kale and garnish on top of salad. Drizzle olive oil on top, sprinkle with sea salt, and garnish with fennel fronds and cilantro leaves.