You know that smell when you sautee crushed garlic in a pool of butter?


Right there.

That is what makes me happy.

This blog is my way of continuing that inspiration.

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Roasted Beetroot with Maple-Walnut Praline

Roasted Beetroot with Maple-Walnut Praline

Beetroot, goats cheese and walnut are a classic combination; sweet, tangy and earthy.

But I love the way this salad also blends the textural combination of soft, creamy and crunchy.

Roasted Beetroot with Whipped Goats Cream & Maple-Walnut Praline

Serves 4 as a side

  • 2 large beetroot
  • 50g goats cheese (I used a goats cheese feta)
  • 1-2T cream or milk, as required
  • 1/2c walnuts
  • 1T butter
  • 2T maple syrup
  • Cayenne
  • Good quality olive oil
  • Italian flat leaf parsley to garnish
  • Salt and pepper

Roasted Beets:

Preheat the oven to 180C. Wrap the beetroot in foil (whole), and roast for an hour or so, or until tender to the centre when tested with a knife. Unwrap and set aside to cool.

While the beets are cooking and cooling, prepare the whipped goats cheese and praline, as follows:

Whipped Goats Cheese:

Instructions for this part will vary a bit, depending on the type of goats cheese you use. I used a reasonably crumbly feta, which required a little more work. If you're using a soft goats cheese log, whipping it may be easier.

Put the goats cheese into a bowl and add 1T cream or milk. Mash with a fork to combine the two roughly. Then get an electric whisk out and whisk the two together. Add more cream as required until you get a consistency like creamed butter and sugar.

If the mixture still has fine lumps (mine did!), then using a rubber spatula push the mixture through a fine-meshed sieve.

Maple-Walnut Praline:

Line a baking tray with greaseproof baking paper.In a saucepan melt the butter and maple syrup until it just starts to bubble. Cook on a medium heat for another two minutes or so, stirring constantly to ensure it doesn't burn. Add a pinch of cayenne and a generous pinch of salt. Stir in the walnuts, ensuring that they are evenly coated in the caramel mixture. Spread onto the prepared baking tray.

Bake at 180C for 5-10 minutes, keeping an eye on them to ensure they don't brown up too much and burn. Pull them out as soon as they look well coloured, and set aside to cool completely.

Once completely cool, the toffee should have hardened. Using a knife or a food processor, chop finely. Set aside.

To Assemble:

Peel and slice the roasted beets into wedges and put into a mixing bowl. Dress the beets in good quality olive oil and season with salt and pepper. Arrange the beetroot onto a serving platter.

Either by piping or spooning, dot the whipped goats cheese onto the platter in between the beetroot. Follow with spoonfuls of the praline, and torn parsley leaves.

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Raw Zucchini Salad with Toasted Pistachios and Feta