Beet Carpaccio, Dutch Apple Syrup & Aged Goat Cheese
Servings 4 servings
Equipment
- Oven
- Tin Foil
- Baking pan
- Cheese Slicer
- Whisk
Ingredients
- 4 Beets raw/uncooked
- 6 tbsp Olive Oil
- 3 tbsp Lemon Juice
- ½ Apple like Elstar
- 60 gram Sunflower Seeds
- 80 gram Aged Goat Cheese
- Hand of Arugula
- 4 tbsp Dutch Apple Syrup or use Balsamic Glaze
Instructions
Preparations
- Preheat your oven on 180 degrees Celsius or 356 degrees Fahrenheit.
- Clean the beets and pack them individually in tin foil. You can add some olive oil however this is optional.
Cooking the Beets
- Pof the beets, in the tinfoil, for about 45-60 minutes in the preheated oven.
In the meanwhile..
- You can make the dressing for the beets by mixing 2 tbsp of lemon juice, 6 tbsp of olive oil, salt and pepper.
- Moreover you can already prepare the cheese flakes, toast the sunflower seeds and cut the apple. Whenever you cut the apple, make sure to directly cover the apple pieces with lemon juice. This will prevent the apple pieces from turning brown.
- The Dutch Apple Syrup Sauce: Add the syrup/'Stroop' and 20 tablespoons of water to a baking or cooking pan. Bring this to a boil while mixing everything with a whisk. As soon as the sauce is syrupy, pourable & lump free the sauce is done! *Depending on the amount of syrup and your preferences, you can add more of less water.
Back to the Beets
- Open the tinfoil packages and take out the beets. Since the beets are cooked now, it is very easy to remove the outer skin, top and bottom.
- To create very thin slices of beets, like the beef carpaccio, you can use either a mandoline or a cheese slicer.
- Add the slices of beets to the bowl of lemon dressing and mix carefully.
Plating
- Place the beets on the plate and top off with the toppings. Add a few leaves of arugula, the Elstar apple cubes, toasted sunflower seeds & cheese flakes.
- Now it is time to, as Dutch people say; 'put the cherry on the pie' [means: finishing touch]: by adding sauce!
- Your dish is ready to be served!