Goat Cheese with Roasted Beetroot and Pear 'Butter'

Appetizers | World cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Goat Cheese with Roasted Beetroot and Pear 'Butter'

Ingredients

Goat cheese - 3.2 oz
Beetroot - 3.5 oz
Ciabatta - 1.1 oz
Truffle Oil - 0 fl oz
Toasted Sesame - 0.1 oz
Pistachios - 0.1 oz
Cress salad - 0.1 oz
Salt - 0.1 oz
Green peppercorns - 0 oz
Pea purée - 0.7 oz
Olive Oil - 0 fl oz
Malt Vinegar - 0 fl oz

Step by Step guide

Step 1

Wash the beetroot thoroughly, wrap it in foil, and bake in a preheated oven for about an hour. Then cool, peel, and cut into equal pieces. Blend the prepared beetroot until it reaches a porridge-like consistency. Season with truffle oil, olive oil, salt, and black pepper.

Step 2

Combine pear puree, olive oil, and white wine vinegar, and whisk until smooth.

Step 3

Slice the ciabatta into boat shapes and lightly toast in a toaster or oven.

Step 4

On the toasted baguette, generously spoon the goat cheese using a teaspoon. Shape the beetroot into quenelles using two tablespoons and place them on top of the goat cheese. Arrange the baguette with cheese and beetroot on a plate, drizzle with the pear dressing, and garnish with nuts and cress salad.