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Roasted beet salad recipe with Goat Cheese, Orange, Olive Oil Ingredients
from: Davins for Marinated Beetroot:
Ingredients :
- 1 kg red beetroot
- 3 sprigs rosemary
- 5 sprigs thyme
- ½ cup olive oil
- 2 Tbsp vinegar
- 1 tbsp red onion (minced)
- salt to taste
Method of making Roasted Beet Salad:
Preheat oven to 170 degrees. Mix together the beetroot, rosemary, thyme, and ¼ cup of olive oil, ensuring the beetroot is well coated. Place ingredients into a baking dish and cover it with an aluminum foil. Bake it for one hour or until it is completely cooked. Allow the beetroot to cool, then peel and cut into bite-sized wedges. Mix wedges with remaining olive oil, sherry vinegar, and red onion and allow it marinate until for a while.
For the Goat Cheese Mousse:
Ingredients:
- 1 cup soft
- unripe goat cheese (without rind)
- ¼ cup cream
Method of making Goat Cheese Mousse:
Whisk together goat cheese and cream until smooth and light. Set aside.
For Assembly:
Ingredients:
- 1 recipe marinated beetroot
- 1 recipe goat cheese mousse
- 2 pcs oranges, (peeled, segmented)
- 1 orange (zested)
- 2 tbsp pine nuts (toasted)
- 1 tbsp mint (chopped)
Method:
Place a few dollops of the goat cheese mousse on the bottom of the plate. Artfully arrange the marinated beetroot and orange segments on top of the mousse. To garnish, sprinkle chopped mint, toasted pine nuts, and orange zest.
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