Local Beetroot Recipe
paillot de chèvre, blood orange, black walnut granola
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Ingredients
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Beetroot Preparation
Goat Cheese Mixture
Blood Orange Vinaigrette
Black Walnut Granola
Method
Beetroot Preparation
- 1
Roasting the Beetroot
Preheat the oven to 400°F (200°C). Wash and trim the beetroot, then wrap each beet in aluminum foil. Drizzle with olive oil, salt, and pepper. Roast in the oven for 45-60 minutes or until tender.
Goat Cheese Mixture
- 2
Blood Orange Vinaigrette
- 3
Making the Vinaigrette
In a small bowl, whisk together blood orange juice, olive oil, Dijon mustard, salt, and pepper until well emulsified.
Black Walnut Granola
- 4
Prepare the Granola
In a large bowl, mix rolled oats, chopped black walnuts, maple syrup, coconut oil, and cinnamon. Spread the mixture onto a baking sheet and bake at 350°F (175°C) for 20-25 minutes, stirring halfway through until golden brown.
Assembly
- 5
Assemble the Dish
Once the beetroot is roasted and cooled, slice it into rounds. On a plate, layer the beetroot slices, dollops of goat cheese mixture, and drizzle with blood orange vinaigrette. Top with black walnut granola for added crunch.
