INGREDIENTS |
- 4 pcs of 256g Crottin goat cheese
- 480g red beetroot
- 480g yellow beetroot
- 480g candy strip beetroot
- 8 pcs sliced round baguette
- 60g sugar with boiling water to cook the beetroot
Dressing
- 30ml hazelnut oil
- 20ml Extra Virgin olive oil
- 15ml raspberry vinegar
- 6g honey
- Pinch of salt
- Pinch of black pepper
Garnish
- 60g toasted hazelnuts
- 120g orange segments (4 pcs each)
- 160g wild or baby rocket
- Pinch of salt
- Pinch of black pepper
PREPARATION |
1. Cook the beetroot by boiling it with the sugar for one hour or until tender.
2. Clean the beetroot then slice in circle with sharp knife or on slicer machine at 2.5cm thickness.
3. Start to arrange the beetroot in the serving plates.
4. Mix the sauce ingredients with a pinch of salt and freshly ground pepper.
5. Cut the toasted hazelnuts in half. With a burner, grill the Crottin goat cheese until golden and put in the oven for few minutes.
6. Put the cheese on the toasted baguette slices.
7. Dress the rocket with the sauce and arrange in the middle of the plates.
8. Add the segments of orange and the toasted hazelnuts.
9. At the end, add the Crottin goat cheese.
10. Sprinkle the beetroot with a little of the dressing and the fresh black pepper.
