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Cook Out | Beet it

LiveMint logoLiveMint 01-06-2014 Sumana Mukherjee

Beetroot Carpaccio With Goat Cheese Mousse

Serves 3


5 medium-sized beetroots

15 cloves garlic

5 sprigs rosemary

1 cup/250ml cooking cream

150g/5 tbsp goat cheese, crumbled

A handful of mixed lettuce

Extra virgin olive oil, as needed

1 tsp red wine vinegar

Half tsp ground pepper

3-4 kernels walnuts, crushed (optional)

Sea salt to taste

Orange segments, red radish segments and pickled beetroot for decoration


Pre heat the oven to 200 degrees Celsius. In a square piece of silver foil, place a beetroot, three cloves of garlic, a sprig of rosemary and some sea salt. Drizzle with olive oil. Repeat with the remaining beetroots. Place them all in the oven for 25-30 minutes.

While the beetroots are roasting, heat the cream in a pan. Add the crumbled goat cheese and keep stirring till it melts completely. Decant into a bowl and refrigerate for about 20 minutes, or till it attains a mousse-like consistency.

Remove the beetroots from the oven, cool, peel and slice thinly. Place the roundels on the serving plate. Using two spoons, form quenelles of the goat cheese mousse and place neatly on the sliced beetroot. Place orange segments and pickled beetroot to decorate.

For the salad, dress the mixed lettuce with a little bit of olive oil, red wine vinegar and sea salt and place on the platter. Drizzle some olive oil, pepper and sea salt on the beetroot as well. Adding walnuts or pine nuts to the salad will give it a different texture. Verghese, kitchen executive at The Oberoi, Bangalore, dishes up a delicious starter

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