Golden beetroot, crushed carrots, goat's curd and macadamia

Name: Golden beetroot, crushed carrots, goat's curd and macadamia recipe
Yield: 6
Ingredients: 360.00ml vegetable stock; 4.00 tsp caraway seeds, toasted, crushed; 600g trimmed mixed golden beetroot (standard and baby); 100ml white wine vinegar; Pinch brown sugar; 150g soft goat’s cheese; 1 small garlic clove, crushed; Finely grated zest of 1 lemon; 40.00 ml milk; 50g macadamia; 1 tsp nigella seeds; 210.00 ml extra virgin olive oil, plus extra to drizzle; 1kg carrots, cut into 2cm pieces; 30g unsalted butter

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P15 Golden beetroot, crushed carrots, goat's curd and macadamia

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by delicious. team

delicious. team

May 23, 2023

“Golden beetroot is so autumnal. For us, it’s about getting the best produce available and cooking it simply to get the most out of it.” Seasonal flavours star in the plate in this heart-warming recipe by Beau's Ibrahim Kasif.

3/4 cup (180ml) vegetable stock
2 tsp caraway seeds, toasted, crushed
600g trimmed mixed golden beetroot (standard and baby)
100ml white wine vinegar
Pinch brown sugar
150g soft goat’s cheese
1 small garlic clove, crushed
Finely grated zest of 1 lemon
2 tbs milk
1/3 cup (50g) macadamias, toasted, roughly chopped
1 tsp nigella seeds

Crushed carrots

2 1/2 tbs extra virgin olive oil, plus extra to drizzle
1kg carrots, cut into 2cm pieces
30g unsalted butter
3/4 cup (180ml) vegetable stock
2 tsp caraway seeds, toasted, crushed

Method

1.

Place beetroot, vinegar, brown sugar and a pinch of salt flakes in a medium saucepan. Cover with cold water and bring to the boil. Reduce heat to medium and simmer, covered with the lid askew, for 40-55 minutes until just tender when tested with a knife tip or skewer (cooking time will vary depending on beetroot size, check if water needs topping up). Drain and allow to cool. Peel by hand so the shape is unaffected (use paper towel to wipe off any skin). Cut into rings about 0.5cm thick.
2.

For the crushed carrots, heat oil in a large saucepan over high heat. Add carrot and stir until well coated. Cover, reduce heat to medium-low and cook, undisturbed, for 15 minutes. Remove lid, increase heat to high, stir and add the butter. Allow butter to melt. Add stock and bring to the boil. Cover, reduce heat to medium-high and cook, stirring every 10 minutes and checking that carrot is not catching too much on the base, for 35 minutes or until softened and slightly caramelised. Stir through caraway seeds. Crush using a potato masher until a very rough paste. Season with salt flakes.
3.

Place goat’s cheese, garlic, lemon zest and milk in a medium bowl and mix until a spreadable texture forms.
4.

Spread cheese mixture onto a large plate or platter. Top with crushed carrot. Sprinkle with macadamias. Fan beetroot slices over the top and sprinkle with nigella seeds and salt flakes. Drizzle with extra oil to serve.