Ambrosia Recipe
Earthy | Dolce | Savory Planteray 3 Stars, Beets, Tarragon, Sweet Vermouth Blend, Agave, Orange, Feta & Mozzarella Foam
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Ingredients
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Salad Base
Cheese Foam
Method
Salad Preparation
- 1
Roasting Beets
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes or until they are tender when pierced with a fork. Once done, allow them to cool, peel, and cut them into bite-sized cubes.
- 2
Making the Dressing
In a mixing bowl, combine the orange juice, sweet vermouth, agave syrup, and chopped tarragon. Whisk the ingredients together until well blended.
- 3
Combining Ingredients
In a large bowl, combine the roasted beet cubes with the dressing. Toss gently to ensure that the beets are coated well with the dressing. Let it marinate for at least 15 minutes.
Cheese Foam Preparation
- 4
Blending Cheese
In a blender, combine the feta cheese, mozzarella cheese, and heavy cream. Blend until smooth and creamy. Adjust the thickness by adding more cream if necessary.
- 5
Chilling the Foam
Transfer the cheese mixture into a bowl and cover it with plastic wrap. Refrigerate for at least 30 minutes to allow the foam to thicken slightly.
