Roast Beet And Chipolinne Onions With A Chive Crea... |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Complex in flavor... an interesting blend of earthiness, fruitiness and creaminess ,,,,it all comes together so well............. Ingredients:
3 medium sized beet root |
12 chipolinne onions |
1 oz extra virgin olive oil |
flaked sea salt ( a sprinkling of) |
200 gm deli cream cheese or pressed yoghurt |
2 tbsp chervil finely chopped or 30 chives cut into 1/8” dice |
plum sauce |
2 pluet or golden plums 2” round |
2 tbsp white sugar |
2 tbsp rice wine vinegar |
6 nails of clove whole |
1 cup fresh squeezed orange juice |
Directions:
1. Plum sauce:
2. Slice up the plums roughly and place into a small saucepot with the remainder of the ingredients. Bring to a boil, cover and gently simmer for 20 minutes. Remove and discard the cloves then whiz with an emersion blender until smooth. Set aside.
3. beets:
4. Preheat an oven to 375 degrees.
5. Place the beets into the center of a 20” x 20” square of heavy duty foil paper. Lightly oil the skins with canola oil then wrap to form an enclosed package. Place onto a baking pan and place into the oven. Roast for 45-50 minutes or until fork tender. Remove from the oven and open up foil to cool. Let stand for 10 minutes before removing ends and skin. Set aside.
6. onions:
7. Place the onions onto a baking sheet and lightly oil with the olive oil and toss well to coat. Sprinkle with a scattering of flaked sea salt and place into the oven for 25 -35 minutes or until fork tender. Remove and set aside.
8. quenelles:
9. Place the cream cheese and chervil into a bowl and blend with a spoon to blend.
10. Place into a freezer for 10 minutes just prior to serving for ease of shaping.
11. assembly:
12. Slice the beets in half widthwise. Place each half onto one side of the plate wider side up.
13. Shape 6 quenelles using 2 teaspoons then place each quenelle onto each beet.
14. Spoon a few tablespoons of the plum sauce around the beet and then place 2 of the warmed onions just off to one side. Garnish with some chervil.
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