Salad of home grown beetroot, warm Welsh goats cheese and feta

Essential  Cuisine

Essential Cuisine

Standard Supplier 17th October 2014

Salad of home grown beetroot, warm Welsh goats cheese and feta

Starter prepared by Louise Williams in the Flintshire Heat of the North West Young Chef Competition 2014.

Ingredients

  • •Beetroots – home grown
  • •Fetta cheese 50g
  • •Welsh Goats Cheese 60g
  • •Walnuts 50g
  • •Sugar 50g
  • •Water Cress 50g
  • •Sourdough cruton
  • •Salt & pepper
  • •Panko crumbs, Egg white and flour (to panne goats cheese)

Method

1.Cook off beetroots in a pan of hot water, then separate into beetroots for dice and beetroots for puree.
2.Blend puree and pass through a sieve. Leave to cool, then put into a squeeze bottle.
3.When the beetroots are cool, dice them up into equal cubes.
4.Dice the feta cheese
5.Heat walnuts in a syrup (water and sugar), when ready put into fryer.
6.Mould goats cheese bon bons. When ready panne in flour, egg and panko breadcrumbs.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.