- Goats cheese mousse
- 500g goats cheese
- 100g creme fraiche
- 150g double cream
- salt, pepper
- 1kg purple baby beets
- 500g pickled beetroot
- sherry vinegar dressing,
- juice from cooked baby beets
- 100g sugar
- 300ml sherry vinegar
- TO GARNISH
- soda bread tuilles
- blood orange segments
- pine nuts
- nasturtium leaves
Beetroot salad, goats cheese, blood orange & pine nut
Jamie Randall
20th May 2014
Beetroot salad, goats cheese, blood orange & pine nut
Beetroot salad, goats cheese, blood orange & pine nut – Jamie Randall, Odette’s (photography by kind permission of John Carey
Ingredients
Method
Prepare the mousse, season.
Cook the baby beets sous vide at 80.c for 45 mins
Prepare the dressing.
Garnish with soda bread, orange segments, pine nuts and leaves.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
