Gourmet Beetroot & Blue Cheese: Fine Art Plating Recipe

Name: Gourmet Beetroot & Blue Cheese: Fine Art Plating Recipe
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 2
Cuisine: Modern European
Ingredients: 1 medium root Candy Beetroot (Scooped into spheres); 1 medium root Golden Beetroot (Prepared differently (e.g., roasted)); 1 medium root Red Beetroot (Prepared differently (e.g., boiled)); 2 tablespoons Olive Oil (For sous-vide cooking); 1 sprig Rosemary (For sous-vide cooking); 100 grams Blue Cheese (For cheese balls); 100 grams Mascarpone Cheese (For cheese balls)

Elevate your plate with this stunning beetroot and blue cheese dish, presented like fine art. This recipe features three varieties of beetroot—candy, golden, and red—each prepared uniquely to highlight its distinct texture and flavor. Candy beetroot is cooked sous-vide with olive oil and rosemary, while blue cheese and mascarpone are blended, rolled into balls, and coated for a perfect accompaniment. A touch of technique transforms simple ingredients into an extraordinary culinary experience.

#Beetroot Recipe

#Gourmet Dish

#Fine Dining

#Vegetarian

#Plating Techniques

The Vibrant Platter

Recipe Information

30m

Prep Time

1h 30m

Cook Time

Total Time

Servings

Hard

Modern European

English

Nutrition (per serving)

350

Calories

15g

Protein

30g

Carbs

20g

Fat

Beetroot Spheres & Cheese Balls

Ingredients

Candy Beetroot
(Scooped into spheres)
1 medium root
Golden Beetroot
(Prepared differently (e.g., roasted))
1 medium root

Red Beetroot
(Prepared differently (e.g., boiled))
1 medium root
Olive Oil
(For sous-vide cooking)
2 tablespoons
Rosemary
(For sous-vide cooking)
1 sprig
Blue Cheese
(For cheese balls)
100 grams
Mascarpone Cheese
(For cheese balls)
100 grams

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Close-up of Artistic Plating

Instructions

0/5 completed

1
Prepare the candy beetroot by scooping it into spheres. Place the spheres in a sous-vide bag with olive oil and a sprig of rosemary. Cook sous-vide until tender.
Preview
1h 30m
Preview
Prepare the candy beetroot by scooping it into spheres. Place the spheres in a sous-vide bag with olive oil and a sprig of rosemary. Cook sous-vide until tender.
1h 30m
Ensure all air is removed from the sous-vide bag for even cooking.
2
While the candy beetroot cooks, prepare the golden and red beetroots using different cooking methods (e.g., roasting golden beetroot and boiling red beetroot).
Preview
1h
Preview
While the candy beetroot cooks, prepare the golden and red beetroots using different cooking methods (e.g., roasting golden beetroot and boiling red beetroot).
1h
Cook each beetroot type separately to maintain its unique flavor and texture.

3
Blend the blue cheese with mascarpone until smooth. Roll the mixture into small, bite-sized balls.
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10m
Preview
Blend the blue cheese with mascarpone until smooth. Roll the mixture into small, bite-sized balls.
10m
For easier rolling, chill the cheese mixture for 15-20 minutes before shaping.
4
Coat the cheese balls in your preferred crushed topping (e.g., pistachios, walnuts, or breadcrumbs) for added texture and flavor.
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5m
Preview
Coat the cheese balls in your preferred crushed topping (e.g., pistachios, walnuts, or breadcrumbs) for added texture and flavor.
5m
Experiment with different coatings to complement the cheese and beetroot flavors.
5
Artfully plate the different varieties of beetroot alongside the blue cheese and mascarpone balls, arranging them to showcase their colors, textures, and flavors like fine art.
Preview
10m
Preview
Artfully plate the different varieties of beetroot alongside the blue cheese and mascarpone balls, arranging them to showcase their colors, textures, and flavors like fine art.
10m
Use tweezers for precise placement and consider a drizzle of reduction or a sprinkle of fresh herbs for garnish.