Beetroot Carpaccio and Goat’s Cheese Mousse Recipe
from Head Chef Charles Noorland, Audley Fairmile, Cobham
Try this refined starter, perfect for an elegant dinner or a special occasion. This recipe combines the natural sweetness of beetroot with the tangy richness of a goat's cheese mousse, complemented by the crunch of candied walnuts and a subtle honey dressing.
Ingredients (Serves 2):
For the beetroot carpaccio:
- 2 medium-sized beetroots
- 1 tablespoon extra virgin olive oil
- Salt and freshly ground black pepper, to taste
For the goat's cheese mousse:
- 100g soft goat's cheese
- 50ml double cream
- 1 teaspoon clear honey
- 1 teaspoon fresh thyme leaves, finely chopped
Method:
- Prepare the beetroot:
- Preheat the oven to 200°C (180°C fan).
- Wash the beetroots thoroughly, pat dry, and wrap each in aluminium foil. Place the wrapped beetroots on a baking tray and roast for 45–60 minutes, or until tender when pierced with a knife. Once cooked, remove from the oven, unwrap, and allow to cool slightly.
- Peel the beetroots and slice them very thinly using a sharp knife or mandoline. Arrange the beetroot slices on a serving platter, slightly overlapping, and drizzle with olive oil. Season with salt and freshly ground black pepper.
- Prepare the goat's cheese mousse:
- In a bowl, combine the soft goat's cheese, double cream, honey, and chopped thyme. Whisk until the mixture is smooth and slightly fluffy.
- Cover and refrigerate for at least 30 minutes to allow the mousse to firm up.
- Prepare the candied walnuts:
- In a small saucepan over medium heat, melt the granulated sugar until it becomes a golden caramel. Stir in the walnut halves, ensuring they are evenly coated with the caramel. Add a pinch of sea salt for a balanced flavour.
- Line a baking tray with parchment paper. Transfer the candied walnuts to the prepared baking tray, spreading them out to prevent sticking, and allow them to cool completely.
- Prepare the honey dressing:
- In a small bowl, whisk together the balsamic vinegar, walnut oil, and honey until emulsified.
- Assemble the dish:
- Remove the goat's cheese mousse from the refrigerator. Using two spoons, form quenelles (oval-shaped scoops) or simply spoon dollops of the mousse onto the arranged beetroot slices.
- Scatter the candied walnuts over the beetroot and goat's cheese. Drizzle the honey dressing over the top. Garnish with fresh rocket leaves and a sprinkle of finely chopped herbs.
