Mascarpone Layered Beets


By: Chef Kristine Merten - Hy-Vee, Austin, MN

This is a fun rich little appetizer that I feel should be followed by a main course; it’s a layered beet recipe with many fun components that I have created for a more elegant setting.

Ingredients:

  • 2 large beets
  • Olive oil (enough to coat)
  • ¼ cup salt
  • ½ cup mascarpone
  • 2 scallions, thinly sliced
  • Salt and pepper to taste
  • 1/8 cup red wine (Barefoot Sweet Red)
  • ¼ cup balsamic vinegar
  • ½ of  1 egg white
  • 2 tablespoons sugar
  • ¼ cup walnut halves
  • Micro- greens to garnish

Directions:

Pre-heat oven to 300 F


Coat beets in olive oil and place in deep pan. Cover beets with salt, wrap pan with tin foil.

Bake for 1 hour. Using a toothpick, check beets for tenderness, if still hard, cook for another 30 minutes, continue baking until toothpick goes through with ease. Cool.

Slice beets to 1/8 inch medallions (will need 12 medallions), using a circle cookie cutter; set aside.

Mascarpone Filling

In a small bowl, add mascarpone and scallions; mix together.  Add salt and pepper in small increments until you notice both flavors through the cheese and green onion. Set aside.

Red Wine and Balsamic Reduction

In a small sauce pan, over medium-low heat, add wine and vinegar. Reduce until consistency is comparable to maple syrup at room temperature.  Set aside to cool.

Candied Walnuts

Pre-heat oven to 300 F

Place walnuts into a small zip lock bag. Using the back side of a large spoon, crush walnuts into fine chunks. In a small bowl, add egg white, whisk until partially foamy. Add sugar, continue to whisk until combined, fold in walnuts. Place on cookie sheet that has been lightly sprayed with oil. Bake for 10 minutes. Check on walnuts every 3 to 4 minutes stirring each time until golden brown.

Assembly

  • Beet medallions
  • Mascarpone filling
  • Balsamic reduction
  • Candied walnuts
  • Micro-green (final garnish)

Place one beet medallion down. Using a piping bag, pipe enough mascarpone on beet so you can see the mascarpone cheese between the layers (about a tablespoon).

Place the next medallion on dollop and repeat once more so you have three beat medallions and two layers of mascarpone mixture. Drizzle balsamic reduction around the medallion tower as well as garnishing the plate. Sprinkle with walnuts to garnish. Place micro greens on top of the medallion tower. Serve immediately.

 

Yield: 4 servings

Chef Kristine Merten

Hy-Vee, Austin, MN

Chef Kristine Merten
blog comments powered by Disqus

<< Back to Recipes