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Ingredients
- Beetroots
- Walnuts
- Sugar
- Goat cheese
- Double cream
- Cherry vinegar
- Walnut oil
- Salt and white pepper
- Icing sugar
- Dijon mustard
- Honey
- Green microcress or garlic chives
Method
- Cook the beetroots till soft, then refresh, peel and pack
- Caramelize the sugar in a pan and add the walnuts to form candied walnuts
- Mix the goat cheese and double cream to form a mousse
- Combine the cherry vinegar, walnut oil, salt, white pepper, icing sugar, Dijon mustard and honey to form a vinaigrette
- Slice the beetroots thinly with a mandolin
- Lay the beetroots on a plate to form a flower shape
- Glaze with the vinaigrette and sprinkle some crushed candies walnuts
- Serve with goat cheese mousse and garnish with microcress or garlic chives
- Sprinkle some seasoning (sea salt and crushed peppers)
Allergens:
- Nuts
- Dairy
- Mustard