John Myers
Beetroot with Fresh Goat Cheese
The perfect beetroot with fresh goat cheese recipe with a picture and simple step-by-step instructions.
- 10 Pc. Beetroot tubers
- 5 Handful Sea-Salt
- 3 tbsp Coriander grains
- 80 g Lamb’S lettuce
- 30 g Wild herbs Salad
- 6 tbsp Apple balsamic vinegar
- 6 tbsp Apple cider vinegar sour
- 4 tbsp Germ oil
- 2 tbsp Grapeseed oil
- Pepper
- Sea salt fine
- 1 Pc. Apple boskop
- 1 Handful Walnut kernels
- 10 Sch. Coppa
- 200 g Sheep Cheese Roll
- 1 tbsp Honey
- Thyme
- Mix the coarse sea salt and the coriander pounded in a mortar and place in a baking dish. Place the beetroot on the sea salt and cover with aluminum foil. Bake at 200 degrees for an hour and then turn on the other side and bake for another hour. Then let it cool down.
- Peel the apple and cut into 0.5 cm cubes. Then mix with the vinegars and oils and season with salt and strong pepper and leave to marinate for another hour.
- Carefully wash the salads and remove the stalks from the lamb’s lettuce. Roughly chop the walnuts. Skin the beds and cut into wafer-thin carpaccio, e.g. with the food processor. Cut the sheep’s cheese into 2 cm thick slices.
- Carefully bake the coppa on baking paper at 160 degrees until crispy. Now fry the sheep’s cheese over medium heat in a non-stick pan with honey and thyme for about 2 minutes on one side. Mix the salad with the dressing and walnuts.
- Place a beetroot mirror on the plate, brush with a little dressing and garnish the salad with the cheese and coppa on top.
- Serve with freshly baked baguette with salted butter or oil.
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