Warm Ardsallagh Goats Cheese gateau, Beetroot Reduction and Locally Grown Micro Salad


Prep Time: 


Cook Time: 



  • 2 - 4 People


50g Ardsallagh goats cheese
1/4 cooked beetroot, squared & diced into 3 equal cubes
3 orange segments
2 pink grapefruit segments
Crystallized walnuts
Beetroot juice reduction
3 leafs Belgian endive
3 disks puff pastry
150ml beetroot juice
20g honey
Micro herbs to garnish


Oven: 170 oC
Cut 3 disks puff pastry approx 1" in diameter & bake between 2 oven trays to keep flat until golden brown.
Roll 2 balls of goats cheese approx 25g each.
Reduce in a pan some beetroot juice & honey to a syrup consistency & cool down.
Using the 3 endive leaves place around the bowl with the orange & grapefruit segments & diced beetroot.
Once pastry is cold layer up the pastry & goats cheese to form a stack & heat in oven for 2 -3 mins until warm 

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