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Beetroot Carpaccio and Goat’s Cheese Mousse Recipe

from Head Chef Charles Noorland, Audley Fairmile, Cobham

Try this refined starter, perfect for an elegant dinner or a special occasion. This recipe combines the natural sweetness of beetroot with the tangy richness of a goat's cheese mousse, complemented by the crunch of candied walnuts and a subtle honey dressing.

Ingredients (Serves 2):

For the beetroot carpaccio:

• 2 medium-sized beetroots
• 1 tablespoon extra virgin olive oil
• Salt and freshly ground black pepper, to taste

For the goat's cheese mousse:

• 100g soft goat's cheese
• 50ml double cream
• 1 teaspoon clear honey
• 1 teaspoon fresh thyme leaves, finely chopped

For the candied walnuts:

• 25g walnut halves
• 25g granulated sugar
• A pinch of sea salt

For the honey dressing:

• 1 tablespoon balsamic vinegar
• 3 tablespoons walnut oil
• 1 teaspoon clear honey

To garnish:

• A handful of fresh rocket leaves
• Fresh herbs (such as chives or parsley), finely chopped

Method:

1. Prepare the beetroot:
   • Preheat the oven to 200°C (180°C fan).
   • Wash the beetroots thoroughly, pat dry, and wrap each in aluminium foil. Place the wrapped beetroots on a baking tray and roast for 45–60 minutes, or until tender when pierced with a knife. Once cooked, remove from the oven, unwrap, and allow to cool slightly.
   • Peel the beetroots and slice them very thinly using a sharp knife or mandoline. Arrange the beetroot slices on a serving platter, slightly overlapping, and drizzle with olive oil. Season with salt and freshly ground black pepper.
2. Prepare the goat's cheese mousse:
   • In a bowl, combine the soft goat's cheese, double cream, honey, and chopped thyme. Whisk until the mixture is smooth and slightly fluffy.
   • Cover and refrigerate for at least 30 minutes to allow the mousse to firm up.
3. Prepare the candied walnuts:
   • In a small saucepan over medium heat, melt the granulated sugar until it becomes a golden caramel. Stir in the walnut halves, ensuring they are evenly coated with the caramel. Add a pinch of sea salt for a balanced flavour.
   • Line a baking tray with parchment paper. Transfer the candied walnuts to the prepared baking tray, spreading them out to prevent sticking, and allow them to cool completely.
4. Prepare the honey dressing:
   • In a small bowl, whisk together the balsamic vinegar, walnut oil, and honey until emulsified.
5. Assemble the dish:
   • Remove the goat's cheese mousse from the refrigerator. Using two spoons, form quenelles (oval-shaped scoops) or simply spoon dollops of the mousse onto the arranged beetroot slices.
   • Scatter the candied walnuts over the beetroot and goat's cheese. Drizzle the honey dressing over the top. Garnish with fresh rocket leaves and a sprinkle of finely chopped herbs.

This dish is best served immediately and pairs well with crusty bread or crisp crackers. For a variation, try using a mix of red and golden beetroots to add visual interest and a subtle difference in flavour.