|Ingredients||Vegetables, Nuts, Dairy|
|Day Part||Dinner, Lunch, Snack|
|Menu Part||Appetizer/Small Plate|
Source: Crave Brothers Farmstead Classics
Chef Merten won the “Mad About Crave Brothers Mascarpone Recipe Contest” with this eye-catching layered appetizer. It combines slices of salt-roasted red beets, creamy mascarpone filling, a drizzle of red wine and balsamic reduction and a sprinkling of crunchy candied walnuts for a tempting marriage of flavors, colors and textures.
2 large beets
1/4 cup salt
1/2 cup mascarpone cheese
2 scallions, thinly sliced
Salt and pepper, to taste
1/4 cup balsamic vinegar
1/8 cup red wine
1/2 of 1 egg white
2 tbsp. sugar
1/4 cup walnut halves
Micro-greens, for garnish
- Preheat oven to 300°F. Coat beets in olive oil and place in deep pan. Cover beets with ¼ cup salt; wrap pan with foil. Bake beets for 1 hr. With toothpick, check beets for tenderness. If still hard, cook 30 min. longer or until toothpick goes through with ease. Cool beets.
- Cut beets into 1/8-in. thick slices. Using a circular cookie cutter, form beets into medallions; set aside.
- In small bowl, combine mascarpone and scallions until well blended. Season with salt and pepper to taste; set aside.
- In small saucepan over med.-low heat, combine balsamic vinegar and wine. Cook until reduced to consistency of maple syrup. Set aside to cool.
- Place walnuts into small plastic bag. With back of large spoon, crush walnuts into fine chunks. In small bowl, whisk egg white until foamy. Add sugar; whisk until combined. Fold in walnuts to coat with mixture.
- Place walnuts on lightly greased baking sheet. Bake 10 min. in 300°F oven, checking every 3 to 4 min., until golden brown. Remove from oven and cool.
- To assemble, place 1 beet medallion on plate. Using a piping bag, pipe about 1 tbsp. mascarpone on top. Layer another medallion over cheese and repeat once more until you have 3 medallions and 2 layers of mascarpone. Drizzle balsamic reduction around medallion tower and on plate. Sprinkle with walnuts and garnish with micro-greens. Serve at once.