Sunday, May 22, 2011

Beetroot Baked With Goat´s Cheese

For those who appreciate strong distinct tastes.
Beetroots are great autumn-winter vegetables,undeservedly out of the mainstream cooking.The main variety is dark red but also yellow and white-pink striped beetroots are available in supermarkets or farmers´ markets that carry a wide choice. Beetroot has a sweet taste that goes well with vinegar, garlic or goat´s or other strong cheese.

This dish can be enjoyed as a stand alone vegetarian meal or eaten to lamb or pork chops. Since the goat´s cheese and olives add salt to the dish, there may be no need to add any extra salt. The tomato neutralises the strong cheese and compliments the sweet beetroot and the acidity.

Main course for 2 or side dish for 4:

600-700g of raw beetroot
1 medium eschalotte onion
2 cloves garlic
2 tablespoons olive oil
50ml white wine
250ml / 1 glass vegetable stock or water
2 tablespoons vinegar
A small handful of black olives, without seeds
1 bigger tomato, deskinned and deseeded
100g grated hard goat´s cheese

Cut the onion lengthwise into thin slices. Do the same with garlic.
Peel and cut the beetroot into 1 cm thick slices and cut into sticks across the slices.
Heat the oil in a pan, fry the onions for a couple of minutes till they turn glassy, add the garlic. Cook for 1 minute. Add the beetroot sticks and cook for 4-5 minutes stirring from time to time.
Add a splash of white wine and let it evaporate completely. Now add the vegetable stock (or water) and the vinegar. Simmer at medium-low temperature for 20-30 minutes until the beetroot is almost soft and the liquid has been cooked almost dry.
Preheat the oven to 175 degrees C.
Take the skin off the tomato using the hot water method, take out the seeds and cut the flesh into thin slices and then lengthwise into similar „sticks“ like the beetroot.
Cut or slice each olive into 3.
Place the almost soft beetroot into an oven dish, spread the olive and tomato slices and the goat´s cheese on top.
Cook in the oven for 20 minutes or until the cheese has melted and takes slightly brownish crust.
When serving add fresh black pepper from the mill.

2 comments:

Mr. Cavalcanti said...

WOW! this is what I call creativity!
Never cooked anything with beetroot.... gonna have to try this one

PS: would another cheese work or does the goat cheese make it more special?

Kaili said...

Goat cheese makes it more special. Not everyone likes it, but it´s worth trying at least once. The sentiment about goat cheese is like lamb - some people like it, others find the taste too strong. Soft goat cheese is also an option. The hard goat cheese is harder to find.
Thanks for your reaction, Mr C. - it is my own creation :-)