John Myers
Contents
show
Beetroot Carpaccio with Baked Sheep’s Cheese Crumble
The perfect beetroot carpaccio with baked sheep’s cheese crumble recipe with a picture and simple step-by-step instructions.
Herb bread:
- 800 g Wheat flour type 405
- 1,5 tsp Salt
- 1,5 tsp Herbs of Provence
- 0,5 tsp Dry yeast
- 640 ml Water
Beetroot Carpaccio:
- 1,2 g Boiled beetroot
- 200 g Sheep cheese
- 1 packet Pine nuts
Pesto:
- 150 g Fresh spinach leaves
- 0,5 Pc. Avocado
- 50 g Pine nuts
- 1,5 Pc. Clove of garlic
- 4,5 tbsp Olive oil
- Salt
- Pepper
- Lemon juice
Salad:
- 300 g Fresh spinach leaves
Dressing:
- 9 tbsp Olive oil
- 6 tbsp Bianco balsamic vinegar
- 3 tbsp Honey
- 1 tbsp Mustard
- Salt
- Pepper
Herb bread:
- Mix the flour, salt, yeast and Provence herbs in a bowl. Add water and mix in roughly. Cover the bowl with a towel and refrigerate for 12-16 hours. After this time, a bubbly dough has formed.
- Dust a work surface well with flour and use a spatula to slide the dough onto the floured work surface. Do not knead the dough, just divide it into two roughly equal parts. Shape two baguettes / loaves of bread and place in a baguette / bread baking pan. Let rise in the baking pan until the batter fills the mold well.
- Bake in the preheated oven at 250 degrees top / bottom heat on the middle rail. After 20-25 minutes of baking time, you get golden brown and wonderfully fragrant bread. Tip: Use a flower sprayer to spray water on the bottom of the oven after the baguettes have been put in the oven. This creates a particularly nice bread crust.
Beetroot Carpaccio:
- For the pesto, wash the spinach and place in a tall mixing vessel so that it can be pureed. Halve and core the avocado and add half of the pulp to the bowl with the spinach. Add the pine nuts, the peeled garlic clove (s) and the olive oil. Puree everything with the blender to a homogeneous mass. Season generously with salt, pepper and lemon juice.
- Preheat the oven to 160 degrees. Place the feta cheese in a baking dish coated with olive oil. Bake the cheese for about 15-20 minutes.
- For the salad, wash and dry the spinach, if necessary also rocket and / or lettuce.
- Cut the beetroot into very thin slices and arrange on the plate. Place the spinach / lettuce in the center of the plate and drizzle the pesto over the beetroot. Spread the feta on the beetroot. Roast 1 cone of pine nuts in the pan until they are golden yellow and sprinkle over them.
- Prepare a quick vinaigrette with olive oil, balsamic vinegar, salt and pepper and spread over the spinach.
Facebook Comments