beets & berries.

Beets & berries. Beets when slowly roasted in an oven with some butter become tasty.

This recipe is from Rene Redzepi.

Ingredients:

goat cheese:

  • 4 tbsp goat cheese.

  • 1 tsp coriander powder.

  • 1/2 tbsp honey.

  • 1/2 tbsp olive oil.

  • kosher salt.

roasted beet:

  • 3 beets, unpeeled.

  • 3-4 tbsp unsalted butter.

  • 1 tbsp sherry vinegar.

  • kosher salt.

  • 2 thyme sprigs.

berry sauce.:

  • 300g ripe blueberries, any berry will work.

  • 1/2 shallot, diced fine.

  • 4-5 mint leaves, chopped.

  • 1/2 handful coriander leaves.

  • 1/2 tsp toasted coriander seeds, lightly crushed.

  • 1 tsp honey.

  • 1 tbsp olive oil.

  • 15g walnut.

  • banyuls/sherry vinegar to taste.

Equipment:

  • mortar & pestle/food processor.

  • baking tray.

  • aluminum foil.

Yield:

  • 2-3 servings.

Execution:

  1. roasted beets.

  • Preheat an oven to 325°F

  • Place the beets onto a sheet of foil, add the butter, sherry vinegar, thyme and a generous pinch of salt.

  • Wrap the foil around the beats, place the foil pouch onto a baking tray and bake for 45 minutes - 1 hour.

  • The beets are ready when a pairing knife can pierce the beets with no resistance.

  • Remove the beets from the oven and peel while still warm, then set them aside and allow them to cool to room temperature.

2. berry sauce.

  • Add the blueberries, shallot, coriander, nuts and a generous pinch of salt to a mortar & pestle, grind until chunky and everything is well incorporated.

  • Add the honey, olive oil, and herbs, mix.

  • Taste for salt, and sweetness, adjust consistency with olive oil.

3. serve.

  • Whisk together all of the goat cheese ingredients, season to taste.

  • Once the beets have cooled, peel them.

  • Cut the beets into chunks and season to taste with salt, drizzle with olive oil.

  • Dress the beets with the berry sauce.

  • Place the goat’s cheese on the bottom, and plate the beats directly on top.