Blackberry Farm

Friends of the Farm

Beet Salad with Blue Cheese Mousse and Pecan Dressing

For the blue cheese mousse
6 ounces Blackberry Farm blue cheese
3 cups Heavy cream
6 sheets gelatin (bloomed)

In a sauce pan, place 1 cup of cream and blue cheese and heat over low heat. Use a whisk to stir and incorporate the cheese into the cream. Once warm and cheese begins to melt, transfer to a blender and puree until smooth. Once puree is smooth add gelatin and salt and blend again. Once gelatin is incorporated, pour mixture into a bowl. Allow mixture to cool to room temperature. While mixture is cooling, in a separate mixing bowl, whip remainder 2 cups of heavy cream to light peaks. Once cream is whipped, fold the whipped cream into the blue cheese mixture. Next, pour the mixture into a plastic wrap lined 9x12 ½-inch baking sheet. Smooth the top with a spatula. Place blue cheese mousse in freezer and freeze. Once frozen, remove and cut into desired shapes and reserve in refrigerator.

For the beets
12 baby beets
1 quart vegetable broth
8 sprigs thyme
1 bay leaf
2 teaspoons salt

In an electric pressure cooker, place all ingredients inside and set the timer to 10 minutes and start. Once stock is boiling add beets and put the lid on and cook for 10 minutes. After 10 minutes, using a paring knife, check for doneness. Once tender, remove beets and remove skins. Cut beets in half or desired shape and reserve.

For the pecan dressing
1 cup toasted pecans (chopped)
1 cup olive oil
Combine the oil and pecans and reserve.

To complete the dish place blue cheese mousse on plate, then beets, and garnish with greens of your choice such as arugula or watercress, then drizzle pecan dressing around the plate.

Chef Joseph Lenn
Executive Chef of the Barn