Beetroot Salad With Goats Cheese Tortellini Recipe
Keswick Hall, a member of the Orient-Express collection, is an impressive, mansion style, golf and spa resort near Charlottesville, Virginia, and close to Thomas Jefferson's Monticello. The hotel has a variety of friendly restaurants and also provides cookery courses and special wine tours of surrounding vineyards for customers throughout the year. In this video Dean Morpin, Keswick Hall's Executive Chef, shows how to make roasted baby beet salad with horseradish crème fraiche and goat cheese tortellinis.
2 bunches baby beets, roasted and peeled
2 oranges, peeled and segmented
Aged balsamic vinegar
¼ cup fresh squeezed lemon juice
¾ cups great quality extra virgin olive oil
Pinch of salt
Wisk all ingredients together and reserve.
For the horseradish crème fraiche:
½ cup crème friache
¼ cup prepared horseradish, squeezed of juice
Squeeze of fresh lemon juice
Pinch of salt and pepper
Mix all ingredients and chill until use.
For the goat cheese tortellinis:
12 each three inch diameter round fresh pasta sheets
1 cup fresh goat cheese
1 egg, whipped with a pastry brush
Lay out the pasta rounds on a lightly floured surface,
Lightly brush the rounds with the egg wash and place a mound of goat cheese onto each.
Fold the rounds over and pinch them sealed, then form into a tortellini shape.
Place into the fridge until use.
Bring a pot of water to a gentle simmer.
Place the tortellinis in and cook for 2-3 minutes.
Toss the tortellinis in a bit of melted butter and reserve warm.
To assemble the salad:
Place a dollop of horseradish crème fraiche onto each plate.
Place the roasted beets into a mixing bowl, season with a pinch of salt and pepper and dress lightly with the lemon vinaigrette.
Place the beets on top of the crème fraiche, then arrange the orange segments.
Place the warm tortellinis around the beets and drizzle a bit of aged balsamic around.
Serve at once, and enjoy!