Salt Baked Beetroot Smoked Aubergine Goats Cheese And Walnuts Recipes

ROASTED BEETS WITH GOAT CHEESE AND WALNUTS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
• Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
• Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
• Turn oven temperature up to 400 degrees F (205 degrees C).
• Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
• Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
• Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
• Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.

SALT-BAKED BEETROOT, SMOKED AUBERGINE, GOAT'S CHEESE AND WALNUTS

Steps:

• Heat the oven to 180C/fan 160C/gas 4. To make the smoked aubergine, burn the aubergine over a naked gas or BBQ flame, so the skin starts to blister and char. (Or do this under a grill on high, turning every few minutes.) Transfer to a baking sheet and cook in the oven for 15-20 minutes so the aubergine dries out and crisps, losing all its sponginess. Leave to cool, then roughly chop the whole aubergine. Keep the oven on.
• Mix the table salt and egg whites to form a wet, sand-like consistency. Cover the beetroots in the salt mixture on a baking tray, making sure they are sealed all the way round. Bake for 2½ hours. Once cooked, leave to cool for a few minutes, break off the salt, peel the beetroots and cut into thin wedges.
• Whizz the charred aubergines (with skin), egg yolks, white wine vinegar, mustard and a pinch of salt and pepper in the blender until smooth. With the motor still running, slowly drizzle in the rapeseed oil until it emulsifies and thickens.
• Add the goat's cheese to large mixing bowl and whisk with hand beaters until the cheese begins to aerate, lighten, and become whipped. Dress the beetroot wedges in the orange juice, a drizzle of olive oil and season.
• To serve, put the dressed beetroot slices onto plates with a few spoons of the whipped cheese and smoked aubergine emulsion (there will be some left over). Finish with toasted walnuts and a few edible petals, if you like.