For an unexpected flavour combination, try beets and cheese. Its one to practise ahead of Valentine’s and one for the recipe bank throughout the year as a light, airy option.
Salt Baked Baby Beets with Chevre Mousse
Ingredients
Baby beetroot
500 grams sea salt
3 sprigs Rosemary
15ml Extra Virgin Olive Oil
1 tsp crushed black pepper
1 tbsp chopped curly parsley
A pinch of caster sugar
10 grams Goat’s cheese
3 grams orange marmalade
10 grams Lamb’s lettuce
10 grams baby rocket leaves
Steps
1. Put sea salt in a tray and make a salt bed
2. Wash the beets thoroughly and pat dry with a kitchen towel. Place them on bed of sea salt
3. Place sprigs of rosemary on beets and cover with aluminium foil
4. Bake in oven at 180*C for 17 minutes and let them rest
5. Once rested for 15 minutes, remove the aluminium foil and cut the beets in 2 equal halves and season them lightly with Olive oil, sea salt, sugar and chopped parsley
6. Mix Goat’s cheese in a bowl with double cream and beat with a whisk till it becomes mousse consistency, mix in orange marmalade, sea salt, crushed black pepper and pinch of sugar.
7. Wash and dry the baby rocket leaves and Lamb’s lettuce.
Assembly
1. On the left hand side of the plate make a bed of rocket and Lamn’s lettuce. Drizzle some olive oil on lettuce.
2. Arrange the beet halves on bed of lettuce. Drizzle some more Olive Oil.
3. Make a quenelle of the Chevre mousse and place it of top at left hand side of plate.
4. Sprinkle some crushed black pepper on mousse and serve.