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Ashland – Oct. 2017
Visit Vancouver USA – Oct. 2017
Olympic Peninsula – Oct. 2017

Mascarpone & Layered Beets with Candied Walnuts Recipe

Layered gbeets and mascarpone, Crave Brothers Cheese

This is a fun, rich little appetizer/salad created by Chef Kristin Merten Hy-Vee of Austin, MN, that layers beets with creamy mascarpone and shared with us by our friends at Crave Brothers Farmstead Cheese (see our Crave Brothers Farmstead Cheese review).

Recipe and photo courtesy of Crave Brothers Farmstead Cheese www.cravecheese.com

Yield: 4 servings

2 large beets

Olive oil (enough to coat)

¼ cup salt

½ cup mascarpone

2 scallions, thinly sliced

Salt and pepper to taste

1/8 cup red wine (Barefoot Sweet Red)

¼ cup balsamic vinegar

½ of 1 egg white

2 tablespoons sugar

¼ cup walnut halves

Micro- greens to garnish

 

Pre-heat oven to 300 F.

Coat beets in olive oil and place in deep pan. Cover beets with salt, wrap pan with tin foil.

Bake for 1 hour. Using a toothpick, check beets for tenderness If still hard, cook for another 30 minutes. Continue baking until toothpick goes through with ease. Cool.

Slice beets to 1/8 inch medallions (will need 12 medallions), using a circle cookie cutter; set aside.

Mascarpone Filling

In a small bowl, add mascarpone and scallions; mix together. Add salt and pepper in small increments until you notice both flavors through the cheese and green onion. Set aside.

Red Wine and Balsamic Reduction

In a small sauce pan, over medium-low heat, add wine and vinegar. Reduce until consistency is comparable to maple syrup at room temperature.  Set aside to cool.

Candied Walnuts

Pre-heat oven to 300 F.

Place walnuts into a small zip lock bag. Using the back side of a large spoon, crush walnuts into fine chunks. In a small bowl, add egg white, whisk until partially foamy. Add sugar, continue to whisk until combined, fold in walnuts. Place on cookie sheet that has been lightly sprayed with oil. Bake for 10 minutes. Check on walnuts every 3 to 4 minutes stirring each time until golden brown.

Assembly

Beet medallions

Mascarpone filling

Balsamic reduction

Candied walnuts

Micro-green (final garnish)

Place one beet medallion down. Using a piping bag, pipe enough mascarpone on beet so you can see the mascarpone cheese between the layers (about a tablespoon).

Place the next medallion on dollop and repeat once more so you have three beat medallions and two layers of mascarpone mixture. Drizzle balsamic reduction around the medallion tower as well as garnishing the plate. Sprinkle with walnuts to garnish. Place micro greens on top of the medallion tower. Serve immediately.

Want other mascarpone recipes?

Check out this one for Lemon Mascarpone Tarts.

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Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.


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