Lunchbreak: King crab and golden beet nage with horseradish and red beet relish, prepared by The Barn chef Nicole Pederson

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Executive Chef Nicole Pederson

The Barn
Rear 1016 Church Street
(847) 868-8041

King Crab and Golden Beet Nage with Horseradish and Red Beet Relish

1 cup onion, diced
1 cup leek, diced
1 cup celery, diced
1 cup carrot, sliced
1 qt golden beet, med rough dice
1 cup white wine
2 qts vegetable stock
rice bran oil
1 to 2 Tbs lemon juice
2 tsp butter
2 tsp crème fraiche
beet and horseradish relish
1.5 lb king crab, whole
pea tendrils, for garnish

Heat large pot to medium hot and add a bit of oil. Sweat onion, leek, celery in oil until tender - 20 mins or so. Next add carrots, beets, and white wine, reduce it by ½, then add vegetable stock. Season with salt and cook until beets are very tender. Puree in a blender, then pass through a fine sieve or strainer. Taste - add lemon and salt- taste again and adjust. Reheat puree until simmering and add butter and crème fraiche. Incorporate ingredients with a hand blender to make the nage.  (Nage is a sauce or broth/flavored liquid). Remove king crab meat from the shells, in as large of pieces as possible. Double check to make sure no shell fragments remain and break crab into 1 inch chunks. Place approximately an ounce each in shallow ceramic bowls and quickly reheat under the broiler (for faster home cook method). Pour the warm nage on either side and top with pea tendrils & beet relish for garnish.

Roasted Beets

1 large red beets, whole
2 thyme sprigs
1 cup water
2 Tbs white vinegar
salt to taste

Preheat oven to 350 degrees. Toss all ingredients and place on a sheet pan, cover with foil. Bake for 45 minutes to an hour – until the beet is just cooked. You will know the beet is done when you can pierce with a paring knife. Once cooked, rub with a towel to remove skin while still warm. Cool, then small dice.

Beet and Horseradish Relish


1 shallot, minced & 2 T Sherry vinegar
roasted beet, diced (see above)
1 Tbs prepared horseradish
1 Tbs parsley, minced
1/2 cup extra virgin olive oil

Keep yellow and red beets separate. Toss shallots in Sherry vinegar and let sit for 10 minutes.  Toss beets with horseradish, shallots, parsley, olive oil and salt to taste.

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