Beet Carpaccio with Blue Cheese Mousse

Ingredients

  • 2 Ounces  blue cheese, crumbled
  • 1 Ounce  cream cheese, softened
  •   Kosher salt and black pepper, to taste
  • 1 Cup  cooked and sliced asparagus, cut on a bias into 1/2-inch pieces
  • medium red beets
  • 2 Tablespoons  chopped chives
  • 1/3 Cup  heavy cream
  • 3 Tablespoons  walnut oil
  • 3 Tablespoons  white balsamic vinegar

Cooking Planit is a meal planning website that takes the thinking and the guess-work out of cooking. It helps home cooks plan and prepare full meals with step-by-step instructions, ensuring all recipes in the meal are ready at the same time.Created by Cooking Planit's culinary director chef Emily Wilson, this recipe is an elegant and sophisticated way to showcase beets. With Cooking Planit's tactics in mind, a few simple ingredients come together to make a exciting blue cheese mousse that adds the perfect amount of tang to the beet's subtle flavor. 

Directions

Preheat the oven to 400 degrees. 

Combine the blue cheese and cream cheese together in a small bowl and set aside. 
 
Wash the beets under cold water to remove any dirt, then wrap in a large piece of aluminum foil. Set the pouch on a baking sheet and bake until easily pieced with a fork, about 45-55 minutes. 
 
Place the heavy cream in a chilled metal mixing bowl. Using electric mixer, whip the cream into soft peaks. Use a spatula to fold a small bit of the whipped cream into the blue cheese mixture to lighten it. Then add the remaining whipped cream, and gently fold until no streaks remain. Refrigerate until ready to serve.
 
In a small bowl, combine the chives and white balsamic vinegar. Slowly drizzle in the walnut oil, whisking continuously, to create a vinaigrette. Season with salt and pepper to taste.
 
Peel the skin off of the beets once they are cool enough to handle. Slice the beets very thinly on a mandoline. You want them to be nearly paper-thin. Slice enough for 4-5 slices per serving. Wear gloves to prevent staining your hands.
 
Arrange 4-5 slices of beets in a circle or in a row on a plate. Use 2 spoons to form a quenelle, or football-shaped dollop, of the blue cheese mousse. Set this in the center of the beets. Sprinkle the asparagus pieces around the plate, then drizzle with the walnut vinaigrette. Season with a final sprinkle of salt. 

 

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