Recipe

Beetroot The Posh Way Recipe

Add Step-by-Step Photos	Misslionheart / All my dishes 1 year, 8 months ago 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! Prep:40m Cook:120m Servings:4	Misslionhea
	beetroot vegetables thyme honey pine nuts

Does this look good? Yeah! / Nope

Fans

lincolntoo

linebb956

mystic_riv

notyourmom

mrspotatoh

cheryilyn

Ingredients

3 large Beetroot, peeled

25g Butter

sprig of Thyme

200g soft Goat's cheese

For the marinade

100ml Olive oil

2 tbsp Chardonnay or white wine vinegar

2 tbsp Honey

1 tbsp caster Sugar

1 tsp thyme leaves

For the dressing

1 tbsp cabernet sauvignon vinegar

3 tbsp extra virgin Olive oil

few knobs of Butter

1 tbsp toasted pine nuts, chopped

Directions

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.

Recent Gawkers

Not quite what you're looking for? See more Appetizers / Cheese

Or see more just like this

Comments

trackwidow 1 year, 8 months ago said:
Wow, what a pretty way to serve beets. Thank you for such a great recipe.

iloverice 1 year, 8 months ago said:
Beautiful picture! It looks great!!!

lor 1 year, 8 months ago said:
I love beets and I'll be making this recipe for sure. Thank you for sharing it with all of us!

notyourmomma 1 year, 7 months ago said:
I love beets and this looks to be an awesome addition to my beet recipe file. Thank you for sharing.

greekgirrrl 1 year, 5 months ago said:
What a great recipe!

capedread 1 year, 4 months ago said:
I'm just getting into beets, thanks for sharing

linebb956 1 year, 4 months ago said:
Stupid here... are you starting with raw beets? I love the idea here...

linebb956 1 year, 3 months ago said:
Lazy here.. did not stamp them .. I sliced and went from there.. These were great...

cheryilyn 1 year, 3 months ago said:
I love beets but never do anything special with them just cook and serve with butter and salt or pickled. this looks great.

lincolntoot 10 months, 2 weeks ago said:
I was never a lover of beets until I planted them in my garden - hubby request. This sounds awesome and can't wait to make this.

Add a Comment