Chef Richard Duncan's Roast Beet and Ancient Grain Salad with Goat Cheese Mousse

Ingredients

Yield:

12 portions

• Beets

  • 2 Roasted Large Red Beets
  • 4 Boiled Golden Beets

• Dressing:

  • 1 shallot- diced
  • 2 Tbsp Ggainy mustard
  • 1 Tbsp sugar
  • 1/3 Cup white wine Vinegar
  • 2 Tbsp orange juice
  • 2 cups canola oil
  • Salt and pepper to tast

• Goast Cheese Mousse

  • 2 cups goat cheese
  • 1/3 Cup whipping cream (35%)

• Pickled Squash Spaghetti

  • 1 Butternut squash
  • 750 ml Apple Cider Vinegar
  • 250 g sugar
  • 250 g salt
  • 1 Cinnamon Stick, 1 bay leaf, 3 tbsp coriander see

• Quinoa Salad:

  • 12 cups cooked Quinoa
  • 1 lb of Spinach
  • 2 cups Dried Cranberry

• Garnish

  • 1 Black Radish coins - Halved
  • 1 Easter Egg Radish
  • 1 Heirloom Carrot Coins
  • Microgreens

Preparation

Difficulty:

Difficult

1. 1. Peel and slice the beets into disks and set aside
   2. Combine dressing ingredients and set aside.
   3. In a blender mix the goat cheese, cream and season with salt and pepper to taste.
   4. Peel and plane the butternut on a mandolin
   5. Combine apple cider vinegar, sugar, salt and spices for pickling mix.
   6. Boil pickling mix until sugar is dissolved and set aside to cool.
   7. Pour cold pickling liquid over cooked, warm butternut, cover and leave to soak for several hours.
   8. Combine quinoa, spinach, and cranberry with the dressing.
   9. Top salad with pickled spaghetti squash, and micro green.
   10. Pipe goat cheese mousse next to the salad and add sliced beets to garnish.