Lukewarm beets with caramelized plums and fresh goat's cheese in a black deep plate with gold cutlery

Warm beets with caramelized plums and soft goat’s cheese

Name: Warm beets with caramelized plums and soft goat’s cheese
Total time: 80 min
Yield: 4 Portions
Cuisine: Austrian
Ingredients: 4pcs. Beets; 400g Soft goat's cheese; 200g Plums; 60ml Raspberry vinegar; 60ml Walnut oil; A little sugar; 1pinch Himalayan Salt; 1pinch Pepper Black, Whole; Small red-veined sorrel leaves or cress

70—80 Min

Himalayan Salt

Part I of our Christmas menu: Roasted beets served warm with caramelized plums and soft goat's cheese. A delicious and colorful start to the Christmas festivities!

Ingredients 4 Portions

4 pcs.Beets
400 gSoft goat's cheese
200 gPlums
60 mlRaspberry vinegar
60 mlWalnut oil
A little sugar
1 pinchHimalayan Salt
1 pinchPepper Black, Whole
Small red-veined sorrel leaves or cress

Preparation

1
Wash the beets and roast for 1 hour in the oven at 180°C (356°F). Then allow to cool before peeling and slicing thinly.
2
Marinate in the raspberry vinegar, walnut oil, salt and pepper.
3
Remove the stone from the plums and slice them. Caramelize a little sugar, add the plums and stew for 3 minutes. Season with salt and pepper to taste.
4
Arrange the beets centrally on the plate, and add a spoonful of soft goats cheese on the side. Place the stewed plums on top and garnish with red-veined sorrel/cress.