beets & berries.
Beets & berries. Beets when slowly roasted in an oven with some butter become sweet, earthy and gain a meaty texture, dressed with fresh, vibrant berries.
Courtesy of Rene Redzepi.
Ingredients:
goat cheese:
4 tbsp goat cheese.
1 tsp coriander powder.
1/2 tbsp honey.
1/2 tbsp olive oil.
kosher salt.
roasted beet:
3 beets, unpeeled.
3-4 tbsp unsalted butter.
1 tbsp sherry vinegar.
kosher salt.
2 thyme sprigs.
berry sauce.:
300g blueberries, any berry will work.
1/2 shallot, diced fine.
4-5 mint leaves, chopped.
1/2 handful coriander leaves.
1/2 tsp toasted dark coriander seeds.
1 tsp honey.
1 tbsp olive oil.
15g pistachio/walnut/cashew.
Equipment:
mortar & pestle/food processor.
baking tray.
aluminum foil.
Yield:
2-3 servings.
Execution:
roasted beets.
Preheat an oven to 325°F
Place the beets onto a sheet of foil, add the butter, sherry vinegar, thyme and a generous pinch of salt.
Wrap the foil around the beats, place the foil pouch onto a baking tray and bake for 45 minutes - 1 hour.
The beets are ready when a pairing knife can pierce the beets with no resistance.
Remove the beets from the oven and allow to cool until room temperature.
2. berry sauce.
Add the blueberries, shallot, coriander, nuts and a generous pinch of salt to a mortar & pestle, grind until chunky and everything is well incorporated.
Add the honey, olive oil, and herbs, mix.
Taste for salt, and sweetness, adjust consistency with olive oil.
3. serve.
Whisk together all of the goat cheese ingredients, season to taste.
Once the beets have cooled, peel them.
Cut the beets into quarters and season to taste with salt, drizzle with olive oil.
Dress the beets with the berry sauce.
Place the goat’s cheese on the bottom, and plate the beats directly on top.