January 26, 2016 — Dairy
‘…perfect for a dinner part when you need a clever little dish to woo your guests.’
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4 large beetroots
2 sprigs of thyme
200g mild goat cheese – no rind
50ml single cream
1 bag of mixed leaves
2 tbs chopped parsley
2 tbs chopped chives
Red and white wine vinegar – ideally Cabernet Sauvingnon (or vinegar/lemon juice)
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Every home cook must have a signature beetroot and goat cheese dish.
It’s a popular combo and a familiar starter on many restaurant menus. I keep coming back to this as a starter for dinner parties. It has colour, it is mildly exotic with its use of goat cheese, it is not too filling or meaty. The flavours are pronounced and stimulate the appetite.
I should have my own signature version – but I keep making one based on Jason Atherton’s recipe in ‘Gourmet food for a fiver’. He has a few cheffy processes I like: he extracts flavour and makes a deep intense beetroot sauce, he adds sweetness, (which makes sense for an inherently sweet ‘beet’ – but also offsets the mineral, earthiness some find difficult with beetroot), and finally he uses very mild goat cheese – rather like a loose creamy fondant. Not too much goat taste and easy freshness to offset the richness of the other elements.
A perfect winter warmer – Cassoulet!
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
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