1 ounce Cooked red beets, small dice
1 ounce Cooked gold beets, small dice
1 ounce Roasted sweet potato, small dice
1 ounce Cooked Yukon gold potato, small dice
1 ounce Red onion
1 ounce Apple (honey crisp), small dice
1 teaspoon Garlic, minced
1/2 ounce Crushed hazelnuts
1 each Soft-boiled egg, diced
1 ounce Butter
1 ounce Rendered duck fat
Boil or roast each root vegetable until fork-tender.
Remove skins, if desired.
Small dice root vegetables, set aside.
Small dice red onion, mince garlic and set aside.
In a sauté pan, add butter and duck fat.
Once hot, add diced vegetables, onion and garlic.
Heat through, add salt and pepper to taste, toss gently with egg, apple and hazelnuts, set aside and hold until plating