Textures of beetroot with honey truffle goat's cheese and horseradish cream

By Michelin-starred chef Chris Wheeler - executive chef at Humphrey's (Stoke Park)

Ingredients: 

FOR THE BABY BEETROOTS:

  • 4 candied baby beetroots
  • 4 golden baby beetroots
  • 4 classic baby beetroots
  • 10ml malted vinegar
  • 5g sugar
  • 1 lemon
  • 1 chilli
  • 10ml honey
  • Pinch of cumin

BEETROOT GEL:

  • 400g raw beetroot
  • 4g agar agar

 BEETROOT CRISP AND POWDER:

  • 1 large candied beetroot
  • 1 beetroot

GARNISH:

  • 20g rustic bread (1 piece)
  • 20g frisée salad
  • 4 celery leaves
  • 5ml extra virgin olive oil

HORSERADISH CREAM:

  • 25ml double cream
  • 5g fresh horseradish

GOAT’S CHEESE MOUSSE:

  • 200g goat’s cheese
  • 10ml truffle oil
  • 5ml honey
  • Salt and pepper
Preparation method: 

BABY BEETROOTS:

  • Wash the baby beetroots and place each type into a different vacuum bag. Add 10ml malted vinegar and 5g sugar to the classic baby beetroot, seal the bag. Add a squeeze of lemon juice and one sliced chilli to the candied baby beetroot, seal the bag. Add 10ml honey and a pinch of cumin to the golden baby beetroot, seal the bag.
  • Put all three bags into the water bath and cook at 55°C for one hour until the beetroots start to become soft. Take the beetroots out of the vacuum bags, peel them and keep to one side.

BEETROOT GEL:

  • Peel and juice the raw beetroot, pass through a strainer and bring the juice to the boil. Stir in the agar-agar. Allow to cool to form a beetroot gel before placing it into a squeezy bottle.

CRISP AND POWDER:

  • Peel the candied beetroot. Slice very thin on a meat slicer, place on a tray and put into the dehydrator or under the hot plate lights for six hours until completely dry to form a beetroot crisp. Peel, dice and completely dry out the other beetroot. Blend the dried beetroot to a powder.

GARNISH:

  • Thinly slice the bread, season and allow to dry to form a crisp.
  • Pick, wash and spin the frisée salad. Reserve the celery leaves and olive oil for plating.

HORSERADISH CREAM:

  • Whip the double cream, season and add the finely grated horseradish. Place into a piping bag.

GOAT’S CHEESE MOUSSE:

  • Place the goat’s cheese truffle oil and honey into a blender, slowly blend to a smooth paste. Season to taste.

TO SERVE:

  • Place three small quenelles of goat’s cheese mousse in a row in the middle of the plate.
  • Slice the baby beetroots in different shapes and arrange on and around the quenelles.
  • Garnish with the frisée salad, celery leaves, beetroot gel and horseradish cream.
  • Add the beetroot and rustic bread crisps.
  • Sprinkle a little extra virgin olive oil and beetroot powder over the plate.

Copyright 2017 Craft Guild of Chefs

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