Salt & Caraway Baked Beetroot, Grilled Polenta with Goats’ Cheese Glaze
Serves 4
Ingredients
8 small beetroot, or 4 larger
1 small bunch of thyme, leaves picked from stalk 3 tsp of caraway seeds
350g fine salt
2-3 egg whites
For the grilled polenta
200g polenta
1 small red onion 2 garlic cloves, finely grated 15ml olive oil 200ml vegetable stock 50g Parmesan Salt and ground pepper
For the goats’ cheese glaze
400ml whole milk 40g plain flour 40g butter
3 sprigs of thyme 60g goats’ cheese, crumbled Freshly grated nutmeg Chopped chives
30g honey 30ml olive oil ¼ lemon juice 30g pine nuts, toasted
Scrub and trim the beetroot. In a mixing bowl add the beaten egg whites to the fine salt until it forms a thick paste.
Add the caraway seeds and thyme leaves. Mould the paste round the beetroot and cook in oven, pre-heated to 160°C, for 1 ½ hours. Break away the crust and remove the skin.
Cook the onion and garlic in the olive oil without colouring it. Add the vegetable stock. When hot, add the polenta and beat well until cooked. Add the Parmesan and season with salt and ground pepper. Press into a flat lined tray to cool.
Melt the butter in a small sauce pan and add the flour. Cook for a few minutes to form a roux. Allow to cool slightly, then gradually add the milk to warm up, along with of a whole nutmeg. Stir to a smooth sauce consistency. Cook for 15 minutes then add the crumbled goats’ cheese.
Method For the polenta For the goats’ cheese glaze To finish
For the dressing, whisk together the honey, olive oil and lemon juice. Season with a little salt and ground pepper.
Once the polenta has cooled, cut into square shapes.
Brush with olive oil and put into a hot griddle pan to colour on both sides. Cut the beetroot into slices or wedges and warm through.
At the last moment, add chives to the glaze sauce and spoon this over the beetroot which has been arranged on polenta. Then, put the whole dish under a hot grill until golden.
Serve with a little dressing around and sprinkle with pine nuts.