Saturday, February 5, 2011

Recipe : Baked Goat Cheese over Red Beets with Ginger Vinaigrette

dinners with friends. a blog.

Try this recipe, even if you have never been fond of ginger.
I have never been much of a ginger fan myself, but this vinaigrette with an interesting flavor twist converted me to a fun. Now I keep some fresh ginger at hand to spruce up a dressing or sauce ...

6 goat cheese medallions
6 small red beets, cooked and peeled
1 piece ginger (about thumbsize)
2 tablespoons white wine vinegar
2 tablespoons sour cream
4 table spoons olive oil
6 sprigs of thyme
salt & freshly ground black pepper
(serves six)

Peel the ginger with vegetable peeler or scrape with inverted tablespoon.

Grate peeled ginger into a small bowl. 
Add vinegar, salt and freshly ground pepper and whisk to mix, then add sour cream and olive oil. 
While flavors macerate in the vinaigrette, slice beets very thin (a handheld mandoline will come in handy).

From a goat cheese log cut six even medallions, place in ovenproof dish and put under hot broiler.

Arrange beet slices on individual plates, drizzle with ginger vinaigrette and serve with warm goat cheese and topped with a sprig of thyme.

(adapted from Corbinian Kohn's recipe in "Das Marcipane Kochbuch" ... )

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