📝 About This Recipe
This avant-garde appetizer celebrates the humble beetroot by transforming it into a symphony of contrasting textures—from silky purée and earthy roasted wedges to delicate, crisp glass. The dish is elevated by 'Goat Cheese Snow,' a molecular marvel created using liquid nitrogen or high-speed freezing that provides a clean, ethereal melt-in-the-mouth sensation. It is a visually stunning exploration of modern gastronomy that balances sweetness, acidity, and creamy tang in every bite.
🥗 Ingredients
Roasted Beetroot Wedges
- 4 pieces Medium Red Beets (scrubbed clean, stems removed)
- 2 tablespoons Olive Oil
- 3 sprigs Thyme (fresh)
Silky Beetroot Purée
- 200 grams Cooked Beetroot (reserved from roasting)
- 2 tablespoons Crème Fraîche
- 1 teaspoon Sherry Vinegar (high quality)
Beetroot Glass (Crisps)
- 100 ml Beetroot Juice (freshly strained)
- 50 grams Isomalt (or granulated sugar if unavailable)
- 2 grams Pectin NH
Goat Cheese Snow
- 150 grams Soft Goat Cheese (rind removed)
- 50 ml Whole Milk
- 30 grams Maltodextrin (for texture stabilization)
- 1 liter Liquid Nitrogen (optional; alternatively use a PacoJet or deep-freeze and grate)
Garnish & Finishing
- 1 tablespoon Pickled Mustard Seeds
- 1 handful Micro Bull’s Blood Greens (or micro-arugula)
- 1 pinch Maldon Sea Salt
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Place the whole beets on a large piece of foil, drizzle with olive oil, add thyme sprigs, and a pinch of salt. Fold the foil into a tight pouch and roast for 60-75 minutes until tender when pierced with a knife.
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2
Once roasted, allow the beets to cool slightly. Rub the skins off using a paper towel. Select two beets and cut them into uniform, elegant wedges. Set aside.
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3
For the purée: Place the remaining roasted beets into a high-speed blender. Add crème fraîche and sherry vinegar. Blitz until completely smooth and glossy. Pass through a fine-mesh chinois for a professional, silken texture. Transfer to a piping bag.
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4
To make the Beetroot Glass: In a small saucepan, whisk the beetroot juice, isomalt, and pectin. Bring to a boil for 2 minutes. Pour the mixture onto a silicone baking mat (Silpat) and spread as thinly as possible using an offset spatula.
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5
Dehydrate the beetroot glass in the oven at its lowest setting (approx. 60°C/140°F) for 2-3 hours, or until it is brittle and can be snapped into shards.
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6
Prepare the Goat Cheese base: Whisk the goat cheese, milk, and maltodextrin together until smooth. Season lightly with salt.
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7
To create the 'Snow': If using liquid nitrogen, pour the goat cheese mixture slowly into the nitrogen while whisking constantly to create small pearls, then crush into a powder. Alternatively, freeze the mixture in a shallow tray until rock solid, then grate using a microplane directly over the plate at the last second.
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8
Begin plating by piping three distinct dots of the beetroot purée in a curvilinear pattern across a matte white or slate plate.
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9
Place three roasted beetroot wedges nestled against the purée dots. Use tweezers to place pickled mustard seeds on top of the wedges for pops of acidity.
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10
Carefully lean the beetroot glass shards against the wedges to create height and architectural interest.
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11
Scatter the micro-greens around the plate to add a touch of vibrant green and earthy peppery notes.
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12
Just before serving, spoon the Goat Cheese Snow over the center of the dish. Serve immediately while the snow is still frozen for the maximum sensory experience.
💡 Chef's Tips
Always use gloves when peeling roasted beets to avoid staining your hands. If the purée is too thick, add a teaspoon of water or beet juice to loosen it until it achieves a ribbon-like consistency. For the glass, ensure the layer is paper-thin; if it’s too thick, it will be chewy rather than crisp. If you don't have maltodextrin, the snow will melt faster, so keep your serving plates in the freezer for 10 minutes before plating. The contrast between the room-temperature purée and the ice-cold snow is the hallmark of this dish.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity Sancerre or a dry Sauvignon Blanc to cut through the richness of the goat cheese. Serve as a standalone starter in a multi-course tasting menu. A side of warm, artisanal sourdough crisps can provide an extra textural element for scooping the purée. For an added luxury, a few drops of aged balsamic glaze (25-year) can be dotted around the plate. This dish works beautifully on dark stoneware to make the vibrant crimson of the beets pop.