Beetroot & Chevre Recipe
Arugula pesto, whipped goats milk, poached beets, pickled onion, kale
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Ingredients
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Pesto
Whipped Goat's Milk
Beets and Pickled Onions
Method
Pesto Preparation
- 1
Make the Arugula Pesto
In a food processor, combine arugula, olive oil, Parmesan cheese, walnuts, garlic, salt, and lemon juice. Blend until smooth. Set aside.
Whipped Goat's Milk Preparation
- 2
Whip the Goat's Cheese
In a mixing bowl, blend goat cheese, heavy cream, and salt using a hand mixer until light and fluffy. Set aside.
Beets and Pickled Onions Preparation
- 3
Prepare the Beets
Boil the beets in water until tender, about 30-40 minutes. Drain, cool, peel, and cut into wedges.
- 4
Pickle the Onions
In a small saucepan, combine apple cider vinegar, sugar, and water. Bring to a simmer, then remove from heat and add the sliced red onion. Let it sit for at least 30 minutes.
Assembly
- 5
Assemble the Dish
On a plate, spread a layer of arugula pesto. Top with poached beet wedges, dollops of whipped goat's cheese, pickled onions, and a handful of chopped kale.
