Beetroot Carpaccio & Goat’s Cheese Mousse

A vibrant beetroot carpaccio and goat’s cheese mousse recipe

from our Head Chef Charles Noorland, Audley Fairmile

This elegant starter showcases the perfect balance of earthy sweetness and creamy indulgence.

While seemingly simple, this dish requires precision and technique and a commitment of time. The beetroot must be thinly sliced, while the mousse should be mixed carefully to create a light, airy texture.

If you don’t want to do all the hard work you could opt to enjoy this tasty dish at an Audley Restaurant instead - it features on our winter menu which will be available until March 11.

Ingredients (Serves 2)

Beetroot: 2 small-medium
Goat's Cheese: 100g
Double Cream: 50ml
Walnuts: 25g (halves)
Sugar: 25g
Water: (optional, as needed)

For the dressing

Balsamic Vinegar: 1 tbsp
Walnut oil: 3 tbsp

Method

Prepare the beetroot:

Simmer the beetroot for 2.5 hours in salted water until tender.
Peel off the skin, and chill thoroughly.
Once chilled, slice thinly using a sharp knife or a mandolin if you have one.

Make the candied walnuts:

Caramelize sugar in a pan over medium heat until light golden.
Add a little water if needed for consistency.
Toss the walnut halves in the caramel, ensuring they are fully coated.
Allow to cool, then break into smaller chunks.

Make the goat's cheese mousse:

Remove the rind from the goat’s cheese and crumble into a bowl.
Add double cream and blend until smooth and creamy.
Chill in the fridge until firm enough to scoop.

Combine the dressing ingredients

To Serve (2 plates):

Arrange the thinly sliced beetroot in overlapping layers in the centre of each plate. Using two spoons, shape the goat's cheese mousse into 2 quenelles per plate and place them elegantly on top of or next to the beetroot. Scatter the candied walnuts over the plates. Drizzle with the dressing and enjoy!

BEETROOT CARPACCIO & GOAT’S CHEESE MOUSSE