Small-plate restaurants have surged in popularity recently, particularly in London. Don’t get me wrong, I’ll happily enjoy a glass of wine and a couple of beautifully crafted dishes. But as the cost of dining out continues to climb, it becomes harder to justify the expense. Increasingly, the question isn’t whether small plates are enjoyable, but whether they’re worth leaving the house for? Especially when you can make them at home, and as good as this one.
This clementine-cured beetroot with whipped goats cheese and rye crisps is simple, and won’t cost you £16. Have it alongside this Clementine Campari Spritz for ultimate London-small-plate-restaurant vibes.
CLEMENTINE-CURED BEETROOT, WHIPPED GOAT’S CHEESE, RYE CRISPS
With both clementines and beetroots in season in February, this is a pairing that feels both obvious and completely delicious, in my (humble) opinion.
Ingredients
- 4 large whole beetroot
- 3 slices of rye bread
- olive oil for brushing
- 125 g soft goats cheese
- 25 g double cream
- small handful of micro herbs
- salt & freshly ground black pepper
clementine dressing
- 3 tbsp extra virgin olive oil
- 1.5 tbsp sherry vinegar
- 1 tbsp brown sugar
- 2 tbsp freshly-squeezed clementine juice
Instructions
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Bring a large pan of salted water to the boil. Scrub the skins of the beetroots, then place them carefully into your pan. Simmer for 45 minutes-1 hour, or until you can easily pierce them through with a fork (you might need to top the water up occasionally here). Let them cool enough to touch, then using your fingers, gently rub away the skins and chop into thick wedges.
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Preheat the oven to 180°c (fan assisted).
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Slice the rye bread as thinly as you can. Arrange the slices on a baking tray, brush each one carefully with a little olive oil and sprinkle with a pinch of salt. Bake for 10-15 minutes, turning them halfway through, or until crisp. Leave to cool.
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To make the clementine dressing, combine the extra virgin olive oil, sherry vinegar, brown sugar, clementine juice and a good pinch of salt and black pepper in a mixing bowl. Whisk well until the sugar has dissolved, then taste and adjust the seasoning, if needed. Add the still-warm beetroot wedges to the dressing and give them a mix to combine. Leave to macerate for 15 minutes.
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To make the whipped goat cheese, combine the soft goat cheese, double cream, and a good few grinds of black pepper in a mixing bowl. Use a fork to beat them together, until creamy and whipped.
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Arrange the beetroot wedges on a serving platter, or between two plates, and drizzle with some of the dressing from its bowl. Serve it with the whipped goat cheese and finish with a few micro herbs, a good crack of black pepper and a pinch of flaky salt. Eat with the rye crisps.
Check out my Instagram to see this recipe in action.
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