Roasted Beets on a bed of Creamy Le Gruyère AOP

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Ingredients

serves 4-8 as a starter

  • 500 g fresh beets including the beet greens
  • Dressing:
  • 1 dl olive oil
  • 1/2 dl red wine vinegar
  • 1 tbsp whole grain Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp honey
  • juice from 1 lemon
  • Le Gruyère AOP Sauce:
  • 2 shallots, peeled and chopped
  • 1 1/2 dl dry white wine
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 2 1/2 dl heavy cream
  • 5 dl grated Le Gruyère AOP

Preparation

  1. Preheat the oven to 180°C.
  2. Remove the green parts from the beets and set aside. Place the beets on a baking sheet and roast the beets for about one hour or until tender. Let cool.
  3. With your hands or a paper tower, scrub the skins off the beets. Cut into chunks.
  4. Dressing: Mix all the ingredients in a glass jar or bowl.
  5. In a bowl, mix beets and dressing and let sit for a while to absorb the flavours.
  6. Le Gruyère AOP Sauce: Place the shallots and wine in a small saucepan. Bring to a boil and let simmer until the liquid is reduced to half.
  7. In another saucepan, melt the butter. Whisk in the flour and continue cooking for about 10 minutes, continuously whisking, until golden.
  8. Stir the flour mixture into the wine reduction and quickly stir. Add the cream. Bring to a boil and stir in the cheese, little by little. Don’t overcook or the sauce will split!
  9. Season to taste with salt and pepper.
  10. Spread the cheese sauce onto a large plate. Top with the roasted beets and garnish with the beetroot greens.
Bon
Appétit

Cheese in this recipe