John Myers
Beetroot Capriccio with Caramelized Goat Cheese and Truffle
The perfect beetroot capriccio with caramelized goat cheese and truffle recipe with a picture and simple step-by-step instructions.
- 4 Pc. Beetroot tubers
- 2 Pc. Goat cheese
- 2 Pc. Truffles fresh
- 3 tbsp Flour
- 2 tbsp Cane sugar
- Sprigs of thyme
- Salt and pepper
- Balsamic vinegar
- Salted butter
- Olive oil
- First, cover the beetroot and let simmer in salted water for about an hour. After cooking, rinse the beetroot with cold water and peel it. Then cut into thin slices with a slicer and season with salt and pepper.
- Cut the goat cheese into slices as wide as a thumb, season with salt and pepper and press the thyme lightly onto each slice. Turn the goat cheese in flour.
- Preheat the oven at 200 degrees top heat.
- Heat butter or oil in a pan. As soon as the fat is hot, fry the goat cheese on both sides and then sprinkle with the sugar. Then place in the oven for ten minutes.
- Slice the truffles shortly before serving and serve immediately.
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