Beets N' Brie Veg Recipe
roasted red & yellow beets, candied cashews, brie mousse, cara cara orange, pickled onion, shallot vinaigrette, house rye croutons
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Ingredients
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Vegetables
Nuts
Dairy
Condiments
Bread
Method
Preparation
- 1
Roasting the Beets
Preheat the oven to 400°F (200°C). Wrap the red and yellow beets in aluminum foil and roast for about 45-60 minutes, or until tender. Once cooked, let them cool, peel, and cut into wedges.
- 2
Candied Cashews
In a small saucepan, combine cashews, honey, and a pinch of salt. Toast over medium heat for about 5-7 minutes, stirring frequently until golden and fragrant. Allow to cool on parchment paper.
- 3
Brie Mousse
In a mixing bowl, blend the brie cheese until smooth. Add a tablespoon of olive oil and mix until creamy. If desired, add a pinch of salt.
- 4
Shallot Vinaigrette
In a small bowl, whisk together olive oil, apple cider vinegar, finely chopped shallot, honey, salt, and pepper until well combined.
- 5
Rye Croutons
Cut rye bread into small cubes. Toss with olive oil, salt, and pepper. Bake in the oven at 400°F (200°C) for about 10-15 minutes until golden and crispy.
Assembly
- 6
Combining Ingredients
On a serving platter, arrange the roasted beet wedges. Dollop the brie mousse on top, sprinkle with candied cashews, and add pickled onions. Segment the cara cara orange and place around the beets. Drizzle with shallot vinaigrette and top with rye croutons before serving.
