Goat’s Cheese, Black Olive and Sun-Dried Tomato Bon Bons with Beetroot Sorbet and Pickled Beetroot

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

Starter
Dinner
Spicy

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