Beetroot and Goats Cheese Starter by David Hetherington from The Finnieston Bar & Restaurant in Glasgow
Being known as one of the best seafood restaurants in Glasgow, it may not come as a given that we also crack out some lip smacking vegetarian dishes too.
For today’s dish we have Beetroot, sweet, earthy vibrant little gifts from the earth. The dish makes a great starter which will definitely impress your guests.
Ingredients: Serves 4
3 Large Ruby Beetroot
30ml Sherry Vinegar
50g Unsalted Butter
Salt & Pepper
1 Bunch Baby Ruby Beets
1 Bunch Baby Golden Beets
200ml Balsamic Vinegar
2 Sprigs Thyme
1 Candy Striped Beetroot
1 Granny Smith Apple
4 Round Red Radish
150g Goats Cheese
Method:
1. Keep aside one baby ruby beetroot and one golden beetroot for later as garnish.
2. Next in a pot, pour the balsamic vinegar, thyme and baby ruby beets (unpeeled) and boil until tender. Then strain and allow to cool. Set aside for later.
3. Boil the rest of the golden baby beets in a pan of water until tender. Then strain and allow to cool. Set aside for later.
4.Next boil the whole large ruby beetroots in water until very tender. Then while hot peel and puree, adding sherry vinegar and 50g butter. Keep pureeing until silky smooth. Season to taste.
5. Using a Mandolin, or a very steady hand and a sharp knife, finely slice the radish into small circles. Do the same for the candy striped beetroot and cute into thin slices. For the apple, cut into little half moons. Take the baby beetroots that you left aside and slice all of them into very fine slices, then place them into some iced water to keep crisp and colourful.
6. To Serve, warm through the baby beetroots you set aside earlier and heat the puree. Then arrange on the plate, making use of all the different colours and shapes, to create a stunning vegetarian dish, crumble over the goats cheese to finish
In association with Taste Communications.
www.tastecommunications.co.uk
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