Beetroot, goat’s cheese, pea relish & cocoa nibs

Beetroot, goat’s cheese, pea relish & cocoa nibs

By
From
The New Nordic
Serves
4
Photographer
Simon Bajada

I love being surprised by new uses for well-known ingredients or unusual food combinations. Not everything works, but the spirit is alive for change! In this recipe, the bitterness and crunch of the cocoa nibs contrasts well with the sweet beetroot. Served as a carpaccio, it’s a great looking starter.

Ingredients

Quantity Ingredient
600g fresh beetroot, peeled and left whole
400ml mulled or sweet red wine, combined with 1 tablespoon of mixed ground christmas spices, such as star anise, cardamom and cinnamon
1 teaspoons salt
1/2 red onion, finely diced
1 tablespoon rapeseed oil
2 teaspoons cider vinegar
2 teaspoons caster sugar
125g peas, fresh or thawed if frozen
150g goat’s cheese
1 tablespoon crushed cocoa nibs
fresh lemon balm or mint leaves, to serve
2 tablespoons almond or hazelnut oil

Method

  1. In a covered saucepan, simmer the beetroot in the wine, 600 ml water and salt over a low heat for about 50 minutes. When they are ready, a knife should pass through them easily; if they’re not soft enough cook them for a little longer. Drain and allow to cool.
  2. While they are cooling, sauté the onion in the rapeseed oil over a low heat for about 4 minutes, until translucent – do not let it colour. Increase the heat and stir in the vinegar, sugar and peas. Cook for 1 minute, then remove from the heat. Use a fork to mash the mixture together then allow to cool in the refrigerator.
  3. Using a mandoline, peeler or a sharp knife, slice the beetroots into thin discs and arrange over serving plates. Top with the pea relish and crumble over the cheese. Scatter with the cocoa nibs and herbs and drizzle with the almond or hazelnut oil.
Tags:
Nordic
Scandinavian
Scandi
Swedish
Sweden
Denmark
Danish
Norway
Norwegian
Finland
Finnish
Iceland
Icelandic
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