Monday, 14 July 2014

Carpaccio of Beetroot with soft goat's cheese and walnuts

I don't know about you but I just love beetroot and cannot resist when I see the heirloom variety at the market.I love their sweetness,the jewel colours and they look very stylish on a plate. With a minimum effort, you are sure to impress any guests and they will taste good too.
Beetroot is well known for boosting stamina and make muscles work harder as it contains a variety of goodness among others potassium, magnesium, iron, folic acid and vitamins A, B6, and C.
What's more, just 3 small beetroots equal one of your recommended five portions of fruit & veg a day. Steamed, boiled or baked , they can be eaten cold, diced or sliced into a salad; mixed with horseradish or pickled as a condiment, shredded raw into a salad,cooked with butter and dill or boiled into a rich borscht.
The leafy green portion of the plant is also edible and steamed, it has a similar texture and taste to spinach and the young shoots can be eaten raw into a salad.
Here is one of my favourite way to eat them.

Carpaccio of Beetroot, Soft goat's cheese and walnuts

  • 300 grms of heirloom beetroot (Ruby reds, Golden, Albino & Pink )
  • 150 grms of soft goat's cheese balls
  • 50 grms of toasted walnuts
  • Mixed salad leaves
For the dressing :

  • 11/2 tsp of coarse whole grain mustard
  • 1 tbsp of chopped tarragon
  • juice of 1/2 a lemon
  • 1 garlic clove, crushed
  • 1 tsp of runny honey
  • 2 tbsp of walnut oil
  • 1 tbsp of light olive oil
  • pinch of chilli flakes
  • 1 tsp of caraway seeds
Mix all of the above ingredients for the dressing and set aside.
Trim the beetroots and simmer gently in a pan of water for about 1 hr or until tender. Allow to cool and peel by rubbing between your fingers, the skin should come away quite easily.
Slice very thinly on a mandolin.
Divide among 4 serving plates and arrange in overlapping slices and colours. Spoon a little of the dressing (liquid part) over the beetroot slices.
Coat each goat's cheese balls into the rest of the dressing making sure they are coated with the mustard, caraway seeds, and chilli flakes. Crumble over the top of the beetroot slices.
Toss the salad leaves in a little of the dressing and arrange a few leaves on each plate. Drizzle with extra dressing, sprinkle over the walnuts and serve.

Bon appetit

Tagged:robert jacob- beetroot- carpaccio- goat's cheese- walnut- salad

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