Multicoloured beets baked on salt with warm marcella goat cheese


West: The Cookbook

  • Yield: 4 Servings


  • 0.3 cup coarse sea salt
  • 8 oz baby purple beets, washed and stalks trimmed
  • 8 oz baby yellow beets, washed and stalks trimmed
  • 8 oz baby candy cane beets, washed and stalks trimmed
  • 1 rib celery, peeled and cut into twenty batons, each 2 inches long
  • 2 oz watercress
  • 4 cups sherry dressing
  • 5 oz Marcella goat cheese, cut into 4 rounds about% inch thick
  • 8 cherry tomatoes, quartered
  • 10 candied walnuts
  • 12 celery leaves-the light green leaves from the heart of the celery
  • 2 radishes, thinly sliced
  • 1 apple, cored and sliced
How to Make It
  1. Each variety of beet offers a subtle difference in flavour. Baking them in salt in this recipe allows them to get well and evenly seasoned. Marcella goat cheese is a firm and slightly sharp variety and is perfect for cooking.
  2. Preheat the oven to 300°F.
  3. Pour coarse salt into the middle of a large piece of aluminum foil (about 25 inches x I6 inches). Place the beets on top of the salt and wrap the foil tightly around the beets. Bake for I to 1½ hours. Allow to cool, then peel the beets and cut each one into quarters. Turn the broiler on.
  4. Bring a small pot of salted water to a boil. Add celery batons and blanch for 1 minute, then plunge the celery into an ice bath to refresh.
  5. In a small bowl, toss the watercress and celery in half of the sherry dressing. In a medium bowl, toss the beets with the remaining sherry dressing.
  6. Quarter each round of cheese and place the segments on a baking sheet. Broil until cheese pieces are golden brown but still firm, about 45 seconds.

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