Goats cheese and beetroot are becoming a classic partnership. In this goats cheese salad recipe, Alan Murchison deconstructs the combination, creating a goats cheese mousse and beetroot towers, serving this impressive starter with a black olive tuile

Method
1.
To make the goats cheese mousse, soak the gelatine in cold water and set aside. Roughly break up the cheese and place in the food processor and blend until smooth. Warm the milk in a small bowl and add the softened gelatine to dissolve
2.
Add the milk/gelatine mix into the blender with the goat's cheese and blend until an even smoother consistency is achieved. Slowly add the double cream and blend until fully combined. Remove into a piping bag and set aside in the refrigerator
3.
For the beetroot towers, set the oven to 180˚C/gas mark 4. Place the beetroot on a foil lined tray and season generously with salt. Bake for approximately one hour or until a knife easily runs through the middle. Once the beetroot has cooled, use an apple corer to cut into even cylindrical shapes that can sit upright on the plate
4.
In a large bowl, combine the egg whites and tapenade with a whisk. Add the flour gradually while mixing, to avoid lumps. Set aside and in a small saucepan combine the butter and glucose syrup on a medium heat. Stir until well combined and cool, before adding to the tapenade mix. Cover and refrigerate until needed
5.
Line an oven tray with a silicon mat and spread a thin even layer of the tuile mix onto the mat. Bake at 170˚C/gas mark 3 for 8 minutes. Remove from the oven and while still warm, run a knife down the tuile mix to create 8cm x 8cm squares. Using a spatula, gently lift the square and shape around a thin rolling pin to create a hollow cylinder
6.
To serve, pipe the goat's cheese mousse into the black olive tuile, using a little excess at the end to help it stand on the plate. Arrange the beetroot towers and slices around the plate. Finish with a little drizzle of the balsamic vinegar reduction, black pepper and micro cress
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Ingredients

Goat's cheese mousse

Black olive tuile

  • 210g of flour
  • 240g of butter
  • 210g of egg white
  • 180ml of glucose syrup
  • 300g of olive tapenade

Beetroot towers

Garnish

  • 1 handful of micro cress
  • 30ml of balsamic vinegar, reduced to a syrup consistency
  • black pepper to season

Equipment

  1. Blender
  2. Silicon baking mat
  3. Piping bag 1-2cm nozzle
  4. apple corer

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Alan Murchison is a master of getting the best out of each ingredient. In this goats cheese salad recipe he pairs the cheese with beetroot in his own inimitable style

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