How to use a can as a ring mold to beautify salads and desserts

A raw salad of marinated beets, green beans, pecans and feta shaped by a can. (Photos by Kimberly L. Jackson)Layered salads and desserts presented in an attractive round stack on the plate are often created with ring molds in various sizes. These tools can be purchased from well-outfitted kitchen supply stores, but chefs often use alternatives such as assorted widths of PVC pipe that have been cut to appropriate lengths.

A carefully selected metal food can also may be used. To work, a can must be one that can be opened at both ends. At least one of the ends must be completely smooth inside with no interior lip.

I used the small can from Trader Joe's fire-roasted green chiles for this test of the recipe for Alouette's red beat and green bean salad, called a tartare because, like meat and seafood tartares, the ingredients are not cooked. Use a larger can to increase the serving size to four, as in the original recipe.

My adapted version of the recipe follows below. I reduced the amount of oil, used pecans instead of walnuts and omitted the egg and parsley.

Don't be afraid to try goat cheese. Alouette's is mildly flavored. Crumbled salty feta cheese is also a delicious complement for the sweet fresh beets, which are nothing like beets from a can.  

Ring mold tips

1. Be sure to dice the beets as squarely as possible. Place the can on the salad plate and spoon in the first layer of marinated beets. Use a cleansed spice jar or a cocktail muddler to press the beets down flat, creating a stable foundation. Add the chopped green beans and nuts and press down firmly to stablize the addition. Add another layer of beets and press down. Top with cheese.

2. Wipe the plate clean and remove the ring mold. The trick is to remove the mold by pulling it straight up, slowly and carefully. If any pieces should tumble, just carefully replace them (sort of like that game called Jenga).

Raw beet salad with green beans, pecans and crumbled goat cheese

3 cups diced red beets

1 cup of 1/4-inch-cut fresh green beans

1/3 cup walnut or olive oil

1/4 cup white balsamic vinegar

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1 hard-boiled egg (optional)

1 ounce pecan pieces

4 ounces crumbled goat cheese or cow's milk feta

1. Place beets and green beans  in separate zip-top bags.

2. Blend oil, vinegar, salt and pepper. Mix 2 tablespoons of the blend with green beans, the rest with the beets Refrigerate overnight. (Note: I do not enjoy the flavor of raw green beans, so I sauted them briefly after marinating. Also, placing the beets and green beans in separate zip-top bags keeps the beets from staining the green beens, and makes it easier to fully cover the veggies with marinade.

3. If using a boiled egg, drain the marinated beets and pour liquid over the peeled egg to cover. Marinate for an hour. Slice the egg.

4. For each serving, use a ring mold (or can) to plate the salad. Fill the mold with an even layer of beets, pressing down to flatten and stabilize. Add a layer of the drained green beans and sprinkle with pecan pieces. Repeat with more beets, green beans and nuts. Press ingredients down to firm. Garnish with goat cheese and an egg slice, if using. Carefully remove ring mold.