Beetroot with goat cheese
Beetroot with goat cheese crostini and frisée salad
- 1 kg medium-sized beetroot bulbs
- 2 tsp sea salt
- 200 ml white wine vinegar
- 1 TL Senfkörner
- 160 g sugar
- 4 bay leaves
- 4 cloves
- ice water
- 100 ml quince juice (health food store)
- 1 tbsp clear honey
- 70 ml Rapshonig
- 40 ml Quittenessig
- 1 pinch ground cumin
- Salt
- 8 small, thin slices of sourdough bread
- 2 pieces of mature Picandou (goat cheese)
- 1 TL Honig
- olive oil
- Salt
- 50 g cleaned, washed frisée lettuce (only the yellow inner part)
- Wash the beets and simmer them in salted, boiling water for about 40 minutes. Plunge the beets into lightly salted ice water and let them cool.
- Peel and halve or quarter the beetroot. Bring 600 ml of water to a boil with vinegar, mustard seeds, sugar, bay leaf and cloves, then let it cool slightly.
- Fill the beets into hot, rinsed screw-top jars and cover with the warm brine, then seal. Place the jars in a pot of hot water. The jars should be submerged up to one-third of their height. Put the lids on and simmer gently for about 25 minutes.
- Let the jars cool; after 1–2 weeks they will be well infused. The recipe doesn't require the entire quantity, but the pickles will keep for several weeks. Alternatively, you can boil the beets for just 1 hour.
- Mix all ingredients well and season to taste.
- Preheat oven to 140 degrees.
- Brush the bread slices with olive oil and bake them in the oven on baking paper until crispy. Remove and let cool.
- When the bread slices are cold, crumble the Picandou cheese over them or arrange slices on top. Drizzle with a little honey, sprinkle with a pinch of salt, and keep warm in the oven at 60 degrees Celsius.
- Meanwhile, cut the beets into nice pieces, marinate them with the vinaigrette, season to taste and divide them among 4 plates.
- Marinate the frisée lettuce as well and arrange it on top of the beetroot. To finish, place two crostini on each plate, drizzle with vinaigrette, and garnish with edible flowers.
Delicately pickled beetroot meets creamy goat cheese, crispy crostini, and an aromatic quince vinaigrette. An elegant appetizer salad by Michelin-starred chef Sascha Stemberg – perfect for special occasions.
Rote-Bete-Pickles
- 1 Kg
sea salt
- 200 ml
Senfkörner
- 160 g
Zucker
bay leaves
Quittenvinaigrette
- 100 ml
1 THE
- 70 ml
Rapshonig
- 40 ml
Quittenessig
1 Msp.
Goat cheese crostini
2 pieces
mature Picandou (goat cheese)
- 50 g
Cleaned, washed frisée lettuce (only the yellow inner part)
Fill the beets into hot rinsed screw-top jars and cover with the warm liquid, then seal.
Place the glass in a pot of hot water. The glass should be submerged up to one-third of its height. Cover and simmer gently for about 25 minutes.
Let the jars cool; after 1–2 weeks they will be fully infused. The recipe doesn't require the entire quantity, but the pickles will keep for several weeks.
Alternatively, you can cook the beetroot tubers for just 1 hour.
