Oven Roasted Beets with Goat Cheese Mousse and Balsamic Reduction

OLYMPUS DIGITAL CAMERA

Oven Roasted Beets with Goat Cheese Mousse and Balsamic Reduction

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA


Ingredients/Oven Roasted Beets
2 red beets
2 tsp balsamic vinegar
2 tsp olive oil
kosher salt
pepper
1 sprig fresh rosemary leaves, chopped

Method/Oven Roasted Beets
Peel and cut beets into 20 1/2-inch wedges.
Toss all ingredients together and season with salt and pepper. Place beets on a sheet pan and bake at 325o for 25 minutes or until tender.
Cool and set aside.
Ingredients/Goat Cheese Mousse
12 oz goat cheese
4 garlic cloves
2 tsp olive oil
1/2 bunch fresh thyme, chopped kosher salt
white pepper

Method/Goat Cheese Mousse
Toss garlic cloves with the olive oil, salt and pepper. Roast at 350o for 15 minutes, until tender.
Mash the garlic in a mixing bowl while still hot, then add the goat cheese and chopped thyme and mix well.
Put mousse in a piping bag; set aside.
Ingredients/Balsamic Reduction
1 cup balsamic vinegar 1/2 cup honey
3 tsp cornstarch
2 tsp water
Method/Balsamic Reduction
Combine the honey and vinegar in a pot. Cook until reduced by half, about 8-10 minutes.
Add cornstarch to water and create a slurry. Add the cornstarch to the honey and vinegar a little at a time, until the thickness is like honey.

Assembly
Pipe the goat cheese mousse into spoons. Top each with 2 pieces of roasted beets.
Spoon a little Balsamic Reduction over the beets.
Garnish with Detroit blood beets (specialty micro greens).

Chef Notes
Using several different kinds of beets can enhance the presentation by adding color.
Variations
Use different cheeses—blue cheese, port salut or a soft boursin—to make the mousse, for a variety of flavor profiles.

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