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1
Combine the lemon juice, 1 tablespoon of the olive oil, scallions and garlic in a large glass or ceramic bowl.
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2
Add the squid.
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3
Cover and refrigerate for 4 hours.
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4
Preheat the oven to 400 degrees.
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5
Combine 8 of the beets with 1 tablespoon olive oil in a baking dish.
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6
Roast the beets in the oven until tender, about 35 to 40 minutes.
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7
Set aside to cool.
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8
Peel.
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9
Cut into 1/3-inch cubes.
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10
Set aside.
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11
Dice the remaining 4 beets.
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12
Combine the diced beets and balsamic vinegar in a blender or food processor, and puree until smooth.
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13
Strain into a glass or ceramic bowl.
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14
Whisk in the remaining olive oil.
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15
Season to taste with salt and pepper.
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16
Add the roasted beets and toss.
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17
Set aside.
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18
Combine all of the ingredients for the onion confit in a large saucepan.
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19
Simmer over medium heat for 1 hour.
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20
Set aside to cool.
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21
Increase the oven temperature to 475 degrees.
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22
Combine the bread crumb ingredients in a large bowl.
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23
Place the whole sacs together in a large baking dish.
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24
Place the sliced squid and tentacles next to them.
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25
Pour the marinade over all the squid.
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26
Top with the bread crumb mixture.
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27
Bake until tender, about 10-12 minutes.
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28
Set aside to cool.
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29
Spoon equal amounts of sliced squid and tentacles in the center of four plates.
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30
Strain the beets, reserve the vinaigrette.
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31
Ring the squid with a circle of minced beets.
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32
Wreathe the beets with a circle of onion confit.
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33
Arrange 3 whole sacs around the center like the spokes of a wheel.
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34
Drizzle with the beet vinaigrette.
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35
Garnish with chervil.
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36
Serve immediately.
