Ingredients (serves 2)
4 fresh baby beetroots or pre-cooked baby beetroot*
60g goat’s cheese
35ml crème fraiche
1 teaspoon garlic chives or chives, finely chopped
Sea salt & cracked pepper
Sourdough or crispbread (store bought)
Grapeseed oil or light olive oil
1/2 cup walnuts, roasted
1/2 curly endive
Micro herbs, (thyme, sorrel)*
Balsamic glaze for garnish*
Method
- To make the goats cheese mousse, in a food processor roughly break up the cheese, add crème fraiche and blend until smooth. Stir in chives, season to taste and place in a piping bag and set aside in the refrigerator.
- If using fresh baby beets (wear gloves to prevent staining). Remove the leaves and stems, leaving about 2-3cm of the stems attached, (this stops the beetroot from losing its colour). Wash the beetroot to remove any dirt, place in a saucepan and cook until beetroot is tender. Drain and place under running water to cool, use your fingers to remove the skin. Cut in half and keep each beetroot together and place on paper towel to soak up the juices before plating.
- Preheat the oven to 180°C (350°F) fan-forced. Place walnuts on a baking tray and roast for 4-5 minutes. Remove from the oven and set aside.
- For the sourdough wafers, slice sourdough 3-4mm thick, cut into 6 (2-3cm) batons. Place on a baking tray and brush with grapeseed oil on both sides. Place in the oven and cook until bread is golden, turn over slices during cooking time. Remove from the oven and set aside.
To Serve
On 2 serving plates arrange the salad as follows. Using 2 beetroots per plate arrange 4 halves evenly spaced apart in the middle of the plates. Pipe some mousse in between beetroot halves 3 times, (you can just dollop if not using a piping bag). Arrange some sprigs of curly endive near the mousse sections and place 3 pieces of sourdough wafers resting near beetroot halves. Arrange 5 walnuts on each plate and some balsamic glaze and garnish with micro herbs.
Chef's Notes
*You can buy vacuum packed cooked beetroot at most supermarkets, fruit and vegetable stores. You can use any micro herbs or parsley and thyme. Balsamic glaze can be found at most supermarkets and gourmet food stores.
