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
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
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
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.