Salad of mixed beetroot with fig, goats cheese and truffle honey

A great starter from the MasterChef Ireland 2012 auditions

Ingredients


  • 10 mixed baby pink, red and yellow beetroot (washed and trimmed leaving 1 inch of stalk)
  • 5 mixed large beetroot
  • maldon salt
  • extra virgin olive oil
  • rock salt
  • 50 ml white truffle honey
  • 50 ml banyuls vinegar
  • 6 small red shallots
  • 50 ml clarified butter
  • 4 sheets square sheet tunisian brik pastry
  • 2 figs
  • 500 g goats cheese
  • 100 g crème fraiche
  • 2 sheets gelatine
  • 100 ml cream
  • 25 g micro herbs and flowers
  • ice
  • water
  • vegetable oil

Pickle
  • 900 ml water
  • 600 ml white wine vinegar
  • 500 g sugar
  • 1 cinnamon
  • 1 star anise
  • 1 bay leaf
  • 20 white peppercorns
  • 10 cloves
  • 5 cardamom pods
  • 5 shallots peeled and sliced
  • 1 small bunch of fennel herb

Beetroot salt
  • raw beetroot
  • rock salt

Goat's Cheese and pistachio soil
  • 25 g caster sugar
  • 12 g ground almonds
  • 20 g powdered pistachio nuts
  • 32 g all purpose flour
  • 22 g unsalted butter melted

Method

  1. Preheat oven to 150°C
  2. For goat’s cheese moose, whip cream, goats cheese + crème fraiche in mixer, Pipe into ISI Siphon charge twice, shake vigorously and refrigerate for 30 mins.
  3. Add pickle ingredients into vinegar + water, bring to boil and simmer for 5 mins, then cool and refrigerate.
  4. Wash, pat-dry then season baby beetroots with salt and dress with olive oil. Wrap baby beetroots airtight in tinfoil place the parcel on a baking tray lined with rock salt and bake for 20 mins.
  5. To make the dressing, whisk together the Truffle honey and Banyuls Vinaigrette, pinch of salt, then slowly whisk in the olive oil.
  6. Peel small shallots toss in vinaigrette, wrap airtight in baking paper and bake for 10 - 15 mins.
  7. To make brik pastry cylinders, melt the clarified butter and brush the sheet of pastry, cut the pastry and wrap around the circular molds and bake joint side down for 10 mins.
  8. For Pistachio Soil, combine Castor sugar, Ground Almonds, Powdered Pistachio Nuts, Plain Flour, Pinch of Salt in a blender, Add the melted butter to blender slowly, then spread the mixture onto a baking tray.
  9. Slice beetroot thinly with mandolin and cut with circular pastry cutters, boil half in salty water and fry the other half in pan.
  10. Take beetroot out of oven, cool for 5 mins and peel.
  11. Take the shallots out of oven and place beetroot and shallots in a stainless steel bowl.
  12. Dress with the remaining truffle honey dressing.
  13. Add Shallots and Fennel Herb to pickle.
  14. Place boiled beetroot in pickle for 5 mins .
  15. To make beetroot salt - grate raw beetroot and blend with salt.
  16. Foam Beetroot Juice.
  17. Quarter fig.
  18. Roll some goats cheese in pistachio soil
Plating up
  1. Place the brik rounds on the slate, sprinkle some pistachio soil into bottom, foam in cheese mixture from isi siphon, and decorate with beetroot crisps and salt
  2. Decorate plate with baby beets, shallots, micro herbs, flowers, fig, pickled beetroot and beetroot crisps, and goats cheese in pistachio soil.


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