Name: Goat’s Cheese, Black Olive and Sun-Dried Tomato Bon Bons with Beetroot Sorbet and Pickled Beetroot
Yield: Serves 4
Ingredients: Parmesan tuile; Vanilla pod; 250 g beetroot; 475 ml orange juice; Beetroot purée; Salt; 250 ml vegetable oil; 250 ml raspberry vinegar; 100 g sun-dried tomatoes; 250 g bûche de chèvre goat’s cheese; Pesto; 235 ml milk; 50 g liquid glucose; 2 eggs; Balsamic reduction; 50 g black olives; 250 g breadcrumbs; 500 ml beetroot purée; 250 g plain flour; Squeeze of lemon juice; 100 ml stock syrup; Chopped walnuts

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Pickled Beetroot

250 g beetroot
475 ml orange juice
Vanilla p

Method

Pickled Beetroot

Peel the beetroot, saving the off-cuts, and place into a saucepan along with the orange juice, vanilla and salt – make sure the beetroot is completely covered with the orange juice. Place on a gentle heat and cook for around 1-2 hours, checking every 30 minutes as the beetroot needs to still have a litt