Beet, tomato and cucumber parfait

Made by:
Chef Augie Mrozowski  

Ingredients:
2 1.5" by 6" pvc pipe or ring
1 large tomato
1 medium to large beet cook and cooled
1 small cucumber
Olive oil
Champagne vinegar
Salt
Pepper

For garnish:
Balsamic reduction
Virgin olive oil
Tomato caviar
Micro greens

Directions:
Dice small all vegetables separately for the tomato peel the outer meat to expose the caviar (seed sack) spoon out gently and set aside to use as a garnish on the plate, and place into bowls, season with a small amount of vinegar and olive oil, salt and pepper, let sit for 10 minutes then strain into a sieve let drain, then oil the inside of the tube and begin to fill a third of the way pressing down each layer until full. let the parfait rest in refrigerate  for
at least an hour.

To serve; gently center the tube onto a plate while pushing the center with small plunger pulling up on the tube to expose the parfait, garnish with three dot of balsamic reduction, three tomato caviar, and a few drops of evoo, top with a pinch of micro green on the top center.

This recipe aired 09/11/12.Beet, tomato and cucumber parfait