Recipes, re-invented from cooking shows
Salted, Pickled Beets with Goats Cheese and Fennel
Prep. Time:
Baking Time:
Total Time:
20 mins
3 hours
3 hours 20 mins
Serves:
4
word
Ingredients
3 egg whites 300g fine salt 10g white vinegar powder 4 tablespoons beet powder 2 beets 0.5 fennel bulb goats cheese
Method
Whisk the egg whites to soft peaks, then carefully fold in the salt, the vinegar powder, and the beet powder.
In a baking tray, place two scoops of the egg white to sit under each beet bulb. Place the beets on top, then completely smother with the egg whites.
Bake at 300 degrees F for 3 hours (longer if your beets are unusually large - three hours is perfect for tennis ball sized beets).
Break off the crust, peel the beets, thin slicely and arrange with the finely diced fennel and pearls of goats cheese. Great with crusty bread.
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Instructions
Whisk the egg whites to soft peaks, then carefully fold in the salt, the vinegar powder, and the beet powder.
In a baking tray, place two scoops of the egg white to sit under each beet bulb. Place the beets on top, then completely smother with the egg whites.
Bake at 300 degrees F for 3 hours (longer if your beets are unusually large - three hours is perfect for tennis ball sized beets).
Break off the crust, peel the beets, thin slicely and arrange with the finely diced fennel and pearls of goats cheese. Great with crusty bread.
Heading 5
Ingredients
3 egg whites
300g fine salt
10g white vinegar powder
4 tablespoons beet powder
2 beets
0.5 fennel bulb
goats cheese
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