Bobbins' Kitchen

Yummy bits and bobs from my kitchen!

Gourmet beetroot and goats cheese stackers.

Beetroot is a vegetable which has come in to culinary fashion lately. Maybe its because of the deep earthy flavours, or maybe its because of its zingy bright colours – this seasonal vegetable really seems to have something going for it lately. So I decided to make it into a dish to impress and served it up for a friend’s dinner party.

IMG_2620

PREP TIME: 5 minutes      COOK TIME: 25 minutes

DIFFICULTY: Easy            SERVES: 2

INGREDIENTS:

  • 2 tbsp olive oil
  • 1 tsp pepper
  • 1 tsp chopped rosemary
  • 2 medium beetroots (each about the size of a tennis ball)
  • 150g goats cheese (preferably about the same/ slightly smaller width as your beetroots)
  • a handful of crushed walnuts

For the balsamic reduction:

  • 150ml balsamic vinegar
  • 1 clove of garlic
  • 1 tbsp brown sugar
  • 1 tsp chopped rosemary

To Garnish: 

  • A few mangetoute pods

TIP: This dish looks so much more professional when the puree is piped around the plate. If you don’t have a piping bag handy, you can use a plastic sandwich bag, or a clean plastic carrier bag with a small hole cut out of the corner to give the same, carefully “splodged” look.

METHOD:

  1. Preheat over to 200°C/fan 180°C/ Gas 6.
  2. In a large mixing bowl, combine the olive oil, pepper and rosemary.
  3. Scrub the beets and slice each beet into 5 even pieces, and toss in the oil. Place each slice flat on a baking sheet and bake for 30 minutes.
  4. Meanwhile, slice your goats cheese into 5 even rounds, and make your balsamic reduction by placing all the balsamic reduction ingredients in a saucepan. Simmer over a low heat for approximately 15 minutes, stirring regularly. Remove from the heat and set aside until you are dressing your plate.
  5. Bring a pan of water to the boil to blanch your mange tout later.
  6. Once the beetroot is softened, remove from the oven and begin making your stacks on the baking sheet. Each stack should begin with a slice of beetroot (the largest on the bottom), and then alternate with two slices of goats cheese and two more pieces of beetroot, giving it a stripey appearence. You will have one piece of goats cheese and 4 end pieces of beetroot left. Pop these into a blender with half the wallnuts and a table spoon of water. Place this mix into your piping bag.
  7. Caerfully remove your stacks from the oven, and place each one on a plate. Throw your mangetout pods into the boiling water. As these blanche, quickly dress your plates, by spooning a little balsamic glaze around each plate, piping dots of puree around the stack, and by scattering your walnuts.
  8. Drain your mangetout, and place a few on each plate, to give some serious colour contrast, and you’re ready to serve.
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This entry was posted on August 17, 2014 by in Recipe, Uncategorized and tagged , , , , , , , , , , , , , , , , , , , .
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