Baked Beet and Pumpkin with Goat Cheese and Tarragon
Appetizers | Tajikistan cuisine
⏳ Time
3 hours
🥕 Ingredients
12
🍽️ Servings
6
Description
Recipe from a restaurant called The Urban Kitchen.
Ingredients
- Beetroot - 31.7 oz
- Pumpkin - 10.6 oz
- Hazelnut - 1.1 oz
- Goat cheese - 10.6 oz
- Tarragon - 3 oz
- Chervil - 12.7 oz
- Dill - 0 fl oz
- Cottage cheese - 7.1 oz
- Cream - 0 fl oz
- Meyer Lemon Juice - 0 fl oz
- Olive Oil - 0 fl oz
- Salt - to taste
Step by Step guide
Step 1
Wrap the beetroot in foil and roast at 356°F until tender. Then let it cool, peel, and cut into large wedges.
Step 2
Bake the pumpkin in a clay pot in a wood-fired oven until tender (or in an oven at 356°F). Then let it cool and cut into large pieces.
Step 3
Toast the nuts in the oven for 10 minutes, then crush them.
Step 4
Blend soft goat cheese with cream and 60 grams of tarragon, then season with salt and lemon juice.
Step 5
Mix the cottage cheese with 20 grams of chopped tarragon, dill oil, and salt to taste.
Step 6
On a serving plate, place the cheese with tarragon, top it with the roasted vegetables, and garnish with small dollops of cottage cheese mixed with tarragon, fresh herbs, and crushed hazelnuts. Drizzle with olive oil.
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