Caraway Pickled Beetroot

Caraway Pickled Beetroot


Preheat oven to 120C.

For the Pickling Solution
Combine the sugar, vinegar and some water in a saucepan, balancing sweet and sour using sugar and vinegar. Add toasted caraway seeds and bring to boil. Set aside a small amount of the finely sliced beets (both colours if possible) for the crisps. Add the remaining beets to the pickling liquid and cook at a simmer until desired texture is achieved (we prefer them to be slightly crunchy).

For the Beetroot Crisps
Take two identical flat baking trays and lay out the beets between two layers of baking paper. Then lay the baking paper and beets between the two trays. The trays will regulate the temperature for drying and keep the beets flat. Bake at 120C for two to three hours or until crisp.

For the Goats Cheese
In a blender, blend the goats curd with some sea salt until smooth. Lay out two layers of cling film on a bench and spoon the whipped goats cheese into the middle in a long line. Roll the cheese in the cling film to form a sausage. Gather both ends of the cling film, one in each hand and roll forward until the sausage tightens like a bon bon. Place the formed goats cheese in the fridge for at least two hours to set.

For the Carrot Puree
Saute diced shallots and sliced garlic over medium heat until soft. Add carrots and saute for a further 10 minutes to help extract the carrot sugars. Add cream to just below the level of the carrots (the ratio of carrot to cream should be roughly two to one). Cook at a simmer until carrots are soft. Puree in a blender at high speed until smooth.

To Serve
Slice the goats cheese into small coins while still in the plastic and return to the fridge. Strain the beetroot, brush away the caraway and carefully lay out the beetroot on the plate. Using a piping bag, pipe some carrot puree in spots around the plate. Remove the cling film from the goats curd and dip in the crushed pine nuts. Place goats curd on the plate and finish the plate with small sprigs of endive dressed in olive oil and sea salt.

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