Trio of Beets, Whipped Goat Cheese, Arugula, Citrus Segments, Candied Pecans, and Dijon Vinaigrette
Recipe courtesy of Daniel Kozawick, CEC, Executive Chef, Vanderbilt Country Club (Naples Fla.)
Ingredients
- Ingredients for Dijon Vinaigrette:
- Dijon mustard - 3 ozs.
- granulated white sugar - 3 ozs.
- canola oil - 8 ozs.
- kosher salt - 1.5 Tbsps.
- black pepper - 0.5 tsp., ground
- rice wine vinegar - 2 ozs.
- fresh lemon - 0.5, squeezed
- Ingredients for Goat Cheese:
- goat cheese- - hal-log, domestic
- heavy whipping cream - 2 cups
- kosher salt - 1 tsp.
- ISI stainless steel whipped cream canister & ISI charger
- Ingredients for Candied Pecans:
- pecans - 6 cups
- egg whites - 4 ea.
- unsalted butter - 4 Tbsps., melted, whole
- granulated sugar - 2 cups
- kosher salt - 1 Tbsp.
- Ingredients for Beets:
- candy cane beet - 1 ea., medium
- red beet - 1 ea., medium
- golden beet - 1 ea., medium
- blended oil - 3 ozs.
- kosher salt - 2 Tbsps.
- Ingredients for Pickled Red Onion:
- red onion - 1 ea., julienned
- white vinegar - 2 cups
- white sugar - 1 cup
- kosher salt - 1 Tbsp.
- pickling spice - 1 Tbsp.
- Ingredients for Garnish:
- Jasmine flowers
- orange segments
Instructions
Procedure for the Vinaigrette:
- Place Dijon, sugar, salt, pepper, vinegar and fresh lemon juice in blender. Blend on medium-high speed.
- Slowly add oil and emulsify.
- Check taste and adjust seasoning if necessary.
Procedure for the Goat Cheese:
- Let goat cheese sit at room temp for an hour.
- Place softened goat cheese in a mixing bowl. Add heavy cream and kosher salt. Gently blend mixture with whisk ensuring that there are no lumps in goat cheese mixture. The mixture must be smooth before placing in ISI stainless steel whipped cream canister.
- Add one charge (or two for more volume) to chilled canister and dispense goat cheese to check viscosity. Reserve, chilled, for service.
Procedure for the Pecans:
- Preheat oven to 340°F.
- Toss together pecans with egg whites, butter and sugar.
- Place nuts on greased sheet pan. Bake for approximately for 9-10 min.
Procedure for the Beets:
- Wash beets and dry.
- Rub with oil and kosher salt.
- Place in oven and roast at 340°F until skewer can go through with no resistance.
- Let cool, remove skin, and trim to desired size.
Procedure for the Pickled Red Onion:
- Boil liquid first, then strain and steep onions in pickling solution.
- Let cool in liquid and reserve for service.
Plate Up:
- Toss arugula with vinaigrette and arrange on one side of plate. On opposite side of plate, assemble beets to resemble a terrine. Brush vinaigrette over beets once assembled.
- Top arugula with citrus segments, candied pecans and Jasmine flowers.
- Dispense goat cheese mousse on plate and serve.
