STYLE

Unusual elegant composed salad combines earthy beets and dark chocolate

12/13/2012 10:38 EST | Updated 02/12/2013 05:12 EST
The earthy sweetness of beets is contrasted by dark chocolate and cool chevre mousse in this composed salad, says Chef Martin Kouprie of Pangaea Restaurant in Toronto, who created this elegant recipe.

Shaving the chocolate into the dry ingredients makes it easier to blend into the crumble mixture, which is used to garnish the salad, Kouprie says.

He recommends pairing it with a 2009 Zind-Humbrecht Gewurztraminer (Lot 17M) from Alsace, France.

Roasted Beet Salad With Hazelnut and Currant Dark Chocolate Crumble

Roasted Beets

500 g (1 lb) heirloom beets

60 ml (4 tbsp) water

60 ml (4 tbsp) red wine vinegar

60 ml (4 tbsp) grapeseed oil

Salt and pepper, to taste

Crumble

60 ml (4 tbsp) dry oats

60 ml (4 tbsp) flour

7 ml (1 1/2 tsp) cinnamon

60 ml (4 tbsp) cold butter

250 ml (1 cup) shaved hazelnut and currant chocolate

60 ml (4 tbsp) birch syrup or molasses

Chevre Mousse

250 ml (1 cup) heavy cream, divided

30 ml (2 tbsp) cooking oil

1 shallot, diced

15 ml (1 tbsp) butter

250 g (1/2 lb) chevre (goat cheese)

1 gelatin sheet, bloomed (dissolved)

Beets: Trim off stem ends and scrub beets. Place on double thickness of foil and drizzle with water, vinegar, grapeseed oil, salt and pepper. Wrap foil over beets and seal package tightly.

Place on a baking sheet and bake in a 160 C (325 F) oven for about 1 hour until tender. Peel beets and cube.

Crumble: In a mixing bowl, combine oats, flour and cinnamon. In a mixing bowl, work cold butter into dry mixture using your fingers. Add shaved chocolate and continue to combine with your hands. Add birch syrup and mix with wooden spoon. Spread on a baking sheet and bake in a 120 C (250 F) oven for 1 hour. Let cool, then break into small pieces.

Mousse: In a mixing bowl, whip 50 ml (1/4 cup) of the cream to soft peaks; set aside.

Add oil to a heavy pan and heat over medium-low heat. Once hot, add shallot and adjust heat until you can only hear a gentle sizzle. Cook until translucent. Add 50 ml (1/4 cup) of the cream and bring to a simmer.

Meanwhile, blend goat cheese and remaining 125 ml (1/2 cup) cream until smooth. Slowly add goat cheese mixture to shallot and heat back to a simmer. Mix in gelatin and let cool to room temperature.

Fold whipped cream into goat cheese mixture and refrigerate for about 1 hour to set.

To serve, spoon chevre mousse on a salad plate and top with cubed beets. Add crumble to finish.

Makes 6 servings.

Source: Recipe created by Chef Martin Kouprie of Pangaea Restaurant in Toronto for Green & Black’s Organic.

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