Beetroot with Goat Cream Cheese.
by a tale
You either hate or love beetroots. People who hate them usually have only encountered them in pickled or cooked beyond recognition form. Don’t even try to override its very specific taste and plainly serve it with goat cream cheese and broiled shallotts.
BEETROOT WITH GOAT CREAM CHEESE.
beetroot – 4 middle sized ones or 2 large ones
shallotts – 2
aceto di balsamico
caraway seeds – 1 teaspoon
goat cream cheese – 150 g
salt and pepper to taste
Wash beetroots and steam them until they are thouroughly cooked but not squishy. This might take up to 15 minutes in a pressure cooker. Meanwhile cut shallotts into thin slices and broil them with olive oil, salt and pepper.
Slice the beetroots, add some aceto di balsamico, salt, sugar and caraway seeds.
Serve beetroot with dressing, pile the shallotts generously onto them and have goat cream cheese as a subtle and fresh companion to this earthy tasting meal.
For a more intensive aroma, let the beetroot rest over night covered in dressing.