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.
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Save this sliced beets recipe to Pinterest so you can keep it handy.
Sliced Beets and Mascarpone with Candied Walnuts
Recipe and photo courtesy of Crave Brothers Farmstead Cheese www.cravecheese.com
Yield: 4 servings
Ingredients:
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 TBS sugar
¼ cup walnut halves
Micro- greens to garnish
Method:
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.
Hungry for more? Get this recipe for Chocolate Mascarpone Pie.
This looks so yummy! I think I’ll try it with chevre also. Thanks!