Beetroot Cake with Goat Cheese

8 servings

180 minutes

Beetroot cake with goat cheese is a gastronomic poem balancing between sweetness, spiciness, and textural play. Inspired by European culinary traditions, it transforms simple ingredients into an exquisite dish where caramelized beetroot complements the tenderness of goat cheese and Borodinsky bread adds depth of flavor. Caramelization gives richness to the root vegetable while the creamy cheese mass with walnuts introduces textural contrast. In every layer lies a harmony of earthy notes and the spicy freshness of thyme. This dish is perfect for appetizers and snacks; it will surprise guests and become a true masterpiece on your table. The elegant combination of ingredients makes it not just a treat but a culinary art.

Energy value per serving

• Calories: 308
• Proteins: 7g
• Fats: 12.1g
• Carbohydrates: 43.1g

Ingredients

• Beet: 300 g
• Sugar: 300 g
• Wine vinegar: 30 ml
• Water: 100 ml
• Soft goat cheese: 200 g
• Thyme: 2 g
• Garlic: 4 clove
• Cream 33%: 100 ml
• Walnuts: 30 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Blend goat cheese with cream in a blender. Not too strong.

   Required ingredients:

   • Soft goat cheese: 200 g
   • Cream 33%: 100 ml

2. Remove the cores from the garlic cloves, chop the leftovers, and throw them in the blender with cheese and leaves from a sprig of thyme. Add salt and pepper, then blend for half a minute. Transfer the resulting mixture to a bowl.

   Required ingredients:

   • Garlic: 4 cloves
   • Thyme: 2 g
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Mix 30 grams of roasted and finely chopped walnuts into the cheese mass.

   Required ingredients:

   • Walnuts: 30 g

4. Grease two sheets of baking paper with olive oil: place cheese on one and cover with the other. Roll out a dough half a centimeter thick and place it in the freezer until the cheese hardens.

   Required ingredients:

   • Soft goat cheese: 200 g

5. Boil the beet until cooked, cool it down, peel, and slice into 3 mm thick rounds.

   Required ingredients:

   • Beet: 300 g

6. Make caramel: melt sugar in a deep dry pan, then pour in wine vinegar and evaporate it while stirring. Next, add water and cook, stirring, for a couple of minutes. Then pour the syrup over the sliced beet so that the disks are completely submerged, and set aside for an hour.

   Required ingredients:

   • Sugar: 300 g
   • Wine vinegar: 30 ml
   • Water: 100 ml

7. Cut circles with a diameter of 3-4 cm from Borodinsky bread and fry them on both sides in butter.

8. Cut circles from frozen cheese slightly smaller than bread, and from caramel beet the same size as the cheese. Layer them to make a cake: beet, cheese, beet, cheese. Stop at about five levels — until the height exceeds the ability to open your mouth. Place all of this on bread.

   Required ingredients:

   • Soft goat cheese: 200 g
   • Beet: 300 g