Roasted Beet & Goat Cheese Round 2 (Hazelnut)
🍳 oven
⏱ 75 min
🍽 serves 10
📋 12 ingredients
Nutrition per serving
902
calories
7.7g
protein
9.3g
carbs
95.5g
fat
Ingredients per serving
- 0.8 tbsp Heavy cream
- 0.4 oz goat cheese
- 0.3 cup Olive Oil
- 0.2 oz beets
- 0.2 tbsp sherry vinegar
- 0.1 cup hazelnuts
- 0.1 oz Honey
- 0.1 tbsp Dijon mustard
- 0.1 tsp Maldon salt
- 0.1 oz micro arugula
- 0.05 oz Fresh Dill
- 0.05 oz Black Pepper
Method
1. Preheat the oven to 400°F.
2. Wash and trim the beets. Wrap them individually in aluminum foil and place on a baking sheet.
3. Roast the beets for about 1 hour, or until tender when pierced with a fork.
4. While the beets are roasting, prepare the goat cheese mousse: In a mixing bowl, combine the goat cheese and heavy cream. Whip using an electric mixer until light and fluffy. Set aside in the refrigerator.
5. Prepare the candied hazelnuts: Spread the hazelnuts on a baking sheet and roast at 350°F for 10 minutes. Remove from the oven and toss with 2 tablespoons of honey. Return to the oven and roast for an additional 5-7 minutes until golden brown. Set aside to cool.
6. Prepare the dressing: In a small bowl, whisk together sherry vinegar, honey, extra virgin olive oil, Dijon mustard, Maldon salt, and cracked black pepper.
7. Once the beets are cooled enough to handle, peel them and slice into rounds about 1/4 inch thick.
8. To assemble: On a serving platter or individual plates, arrange the beet slices in a circular pattern. Spoon the goat cheese mousse onto the center of each beet round, forming quenelles.
9. Sprinkle the candied hazelnuts over the top and around the plate. Drizzle with the sherry-honey dressing.
10. Garnish with micro arugula, dill oil drops, and additional Maldon salt and cracked black pepper to taste.
