Beetroot The Posh Way
From misslionheart 16 years ago
- 120 minutes to make
- Serves 4
Not easy to make, but well worth the effort The second time I made it, I added creme fraiche to the goats cheese, it was much nicer!
Ingredients
- 3 large beetroot, peeled shopping list
- 25g butter shopping list
- sprig of thyme shopping list
- 200g soft Goat's cheese shopping list
- For the marinade shopping list
- 100ml olive oil shopping list
- 2 tbsp Chardonnay or white wine vinegar shopping list
- 2 tbsp honey shopping list
- 1 tbsp caster sugar shopping list
- 1 tsp thyme leaves shopping list
- For the dressing shopping list
- 1 tbsp cabernet sauvignon vinegar shopping list
- 3 tbsp extra virgin Olive oil shopping list
- few knobs of butter shopping list
- 1 tbsp toasted pine nuts, chopped shopping list
How to make it
- Thinly slice 2 large beetroot using a mandolin.
- Stack up a few large slices and use a 5cm round pastry cutter to stamp out little discs - you will need 36.
- Save the trimmings and set aside.
- For the marinade: mix all the ingredients for the marinade together in a bowl.
- Add the beetroot slices, one at a time, to ensure that they are well coated.
- Cover the bowl with cling film and chill overnight.
- Cut the remaining beetroot into tiny batons (or chop them into a fine dice), again saving the trimmings. Set aside.
- Heat the butter in a pan and add the thyme.
- Season the beetroot batons and fry for a few minutes, tossing occasionally until they are tender.
- Drain off the excess butter and leave to cool on plate lined with kitchen paper.
- Chill until ready to serve.
- Season the goat's cheese with salt and pepper and beat with fork until smooth. Spoon into a piping bag fitted with a small round nozzle.
- For the dressing: collect all the trimmings and put in a pan. Fill with water to cover and boil for 20 minutes.
- Strain off the beetroot trimmings, discarding them and keeping the liquid. Return the vibrant beetroot juice to the pan and boil vigorously until reduced to a thick and syrupy consistency. Cool slightly then mix with the chardonnay vinegar and olive oil. Season.
- Heat the butter in a pan and toss in the pine nuts. Toss for a few minutes until golden brown. Drain on a plate lined with kitchen paper, leave to cool then roughly chop. Add to the beetroot dressing.
- To serve: put 3 discs of marinated beetroot on each plate. Neatly pipe a tall mound of goat's cheese in the middle of each beetroot. Spoon a few beetroot batons on top of each mound then cover with another marinated beetroot slice. Spoon over the dressing and garnish with baby salad leaves.
People Who Like This Dish 7
- cheryilyn Salem, OR
- linebb956 La Feria, TX
- mystic_river1 Bradenton, Florida
- notyourmomma South St. Petersburg, FL
- mrspotatohead Minneapolis, MN
- lincolntoot Freehold, NJ
- cookinggood Leesburg, FL
- capedread Peterborough. Cambridgeshire, GB
- invisiblechef WA
- decobabe Citta Di Castello, IT
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The Rating
Reviewed by 7 people-
I love beets and this looks to be an awesome addition to my beet recipe file. Thank you for sharing.
notyourmomma
in South St. Petersburg loved it
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Stupid here... are you starting with raw beets? I love the idea here...
linebb956
in La Feria loved it
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Lazy here.. did not stamp them .. I sliced and went from there.. These were great...
linebb956
in La Feria loved it
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