This is an easy but delicious entrée for Christmas that can be prepared ahead of time.
It was inspired by a dish from Ester, a truly wonderful Sydney restaurant, where, to intensify the flavour, the beetroot is cooked, then dehydrated, then roasted again. The result is sensational, but to minimise the fuss we’ve simply roasted the beetroot.
The finely-cut, deeply coloured slices are served with a mixture of curd, roasted hazelnuts and orange underneath, and topped with a reduced orange juice and red wine vinaigrette.
It’s a fabulous combination. All the components can be prepared in advance and the dish compiled as your guests are popping their Christmas crackers.
We think you’ll be very happy to serve our version – even if you have been to Ester.
Rosie
BEETROOT, CURD AND ORANGE
Serves 6 as an entree
2 bunches beetroot
150 gm goats curd
150 gm crème fraiche
1.5 teaspoons orange zest
1 pinch salt
50 gm roasted and peeled hazelnuts
1.5 tablespoons candied orange rind, finely chopped (see below)
Orange dressing (see below)
Preheat oven to 150C.
Trim leaves from the beetroot leaving a couple of centimeters of stalk attached. Wrap each beetroot bulb in foil and bake for around an hour (more or less depending on the size of the bulbs) or until the skin slips off easily. Slip the skins and stalks off and discard.
Finely slice the beetroot.
Combine the goat curd, crème fraiche, orange zest and salt to taste. Mix until smooth. Refrigerate until needed.
Orange Dressing
1 large orange, juice only, strained
2 teaspoons red wine vinegar
1 pinch salt
80 ml extra virgin olive oil
Bring the orange juice to a simmer in a small saucepan and cook until it has reduced to around a tablespoon. Allow to cool.
Whisk the reduced orange juice, red wine vinegar and salt together until well combined. Whisk in the olive oil a little at a time, whisking well after each addition.
To Serve
Divide the goats curd cream onto six individual plates or one serving platter. Scatter with roasted hazelnuts and chopped candied orange rind. Completely cover with beetroot slices and drizzle with the dressing. Top with extra candied orange rind if desired.
Candied Orange
2 oranges, washed and dried
220 gm caster sugar
250 ml water
100 gm caster sugar extra
Zest the oranges into long strands. Place in a small saucepan and cover with water. Bring to the boil. Strain.
In a small saucepan, combine the caster sugar and 250ml water over a low heat stirring until the sugar has dissolved. Bring to a simmer and add the strained orange zest. Allow to simmer slowly until the zest has a translucent appearance, around 10-15 minutes.
Carefully strain as the sugar syrup will be very hot. Transfer the strained zest to a piece of baking paper placed on a heatproof surface. Tip the extra 100gm caster sugar over and with gloved hands gently toss so that all the strands are separated and covered in sugar. Allow to cool before storing in an air tight container.
Candied orange also makes a great garnish for cakes and desserts. It stores well if kept air tight.