Belnori Goat’s Milk Cheese, Butternut and Beetroot Salad with Mushroom Powder, Crispy Sage, Raspberry, Pomegranate Dressing

Sep 22, 2022

Belnori Goat’s Milk Cheese, Butternut and Beetroot Salad with Mushroom Powder, Crispy Sage, Raspberry, Pomegranate Dressing

Sep 22, 2022

Yields 4 Portions
Enjoy with the Creation Estate Pinot Noir

Brûléed Belnori Goat’s Milk Cheese
1 log Belnori goat’s milk cheese (125 g)
Brûlée torch
Slice the cheese log into 8 slices.

Pickled Beetroot
4 large beetroots (650 g)
10 ml apple cider vinegar
125 ml Creation Estate Pinot Noir
125 ml apple cider vinegar
125 ml water
5 sprigs thyme

Place the beetroot and 10 ml apple cider vinegar in a pot, cover with cold water and a lid and leave on medium heat till soft (approximately 30 to 45 minutes). Top up with water if needed.

Peel under cold running water. The skin should be easy to remove with your fingers.

In a separate pot, boil 125 ml water, apple cider vinegar, Pinot Noir and thyme.  Simmer for 5 minutes.

Use a small melon baller to cut out as many balls from the whole beetroot as possible.

Place in an airtight container with 100 ml of the beetroot pickling liquid. Leave overnight to pickle.

Grate the leftover beetroot. Place in an airtight container with the rest of the beetroot pickling liquid.

Butternut Trio
1 small whole butternut
20 g powdered mushroom
3 sprigs thyme
10 g Maldon salt
50 ml Creation olive oil
2 g ground black pepper

Cut the neck off the butternut and peel. Slice the butternut neck into 4 slices.

Cut out a circle with a medium-sized round cutter. Cut a small circle out of each medium-sized circle with a small cutter. Place the small circles in a baking tray with the thyme, 2 g Maldon salt and 50 ml water. Cover with foil and place in an oven at 180° C for 10 minutes.

Pour 20 ml olive oil into a small baking tray. Dip one side of your medium butternut circles in the oil and dip in the powdered mushroom. Return to the baking tray, mushroom side up. Season with 3 g Maldon salt and place in the oven for 10 minutes.

Take all the butternut offcuts and place, cut into chunks, in a roasting tray. Add 30 ml Creation olive oil, 5 g Maldon salt, 2 g ground black pepper and 200 ml water. Cover with foil and place in the oven for 15 minutes. Remove the foil and return to the oven for a further 10 minutes. Remove and mash with a potato masher and store in an airtight container.

Raspberry, Pomegranate Dressing
20 ml pomegranate juice
20 ml raspberry vinegar
40 ml Creation olive oil
Pour all the ingredients in a squeeze bottle and shake up before serving on the side.

Garnish
Powdered mushrooms
powdered beetroot
Sage leaves (dried till crispy in the air fryer at 60° C for 35 minutes)
Micro beetroot leaves (served on the side)

Chef Eleanor’s Inspiration: I love goat’s milk cheese, beetroot and butternut. Especially how these completely different, locally sourced gems complement the velvety texture of the forever romantic Creation Pinot Noir.

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