Autumn recipe

Salad of spelt, beetroot, pickled vegetables, Sjevraoje matured goat cheese, cold stock of watercress and Dutch rapeseed oil.

Try this delicious recipe, created by our chef Pascal Lahaij from the Teaching Hotel. A salad of spelt, beetroot, pickled vegetables, Sjevraoje matured goat cheese, cold stock of watercress and Dutch rapeseed oil. Recipe for 4 serves.

Recept collectie van tomaten

Spelt salad

200 grams spelt
40 gram butter
2 shallots (peeled)
1 dl. vegetable stock
2 dl. beetroot juice
0.5 dl. white wine
Pepper and sea salt
Rapeseed oil
Red wine vinegar

Steam in a large pan the shallots with butter, without the butter changing colour. Add the spelt and steam the whole for a short time. Add the wine, beetroot juice and stock. Bring it to a simmer for 25-30 minutes. Remove the pan from the stove. Leave it in the pan to cool down (the spelt will absorb the liquid in the pan). Season the spelt with the rapeseed oil, vinegar, pepper and salt. 

Marinated beetroot

± 2 beetroots
± 2 yellow beets
2x 30 gram sugar
2 x 2 bay leaves
2 x 2 thyme
Rapeseed oil
Pepper and sea salt

Wash the beet and put each it in a separate pan. Add just enough water to cover the beet. Add to each pan the sugar, vinegar, herbs and a pinch of salt. Bring it to the boil and let it simmer for about 2 hours on a low heat, until the beet is cooked. Set aside in the pan, containing the cooking liquid, to cool off. Chop the beetroot in wedges. Chop the yellow beat in wedges and keep them separate. Keep refrigerated until use.  

Pickeled red onion

2 red onions
150 gram water
25 gram salt
50 gram sugar
100 gram white wine vinegar
Pepper and sea salt

Bring the water to a boil, with the salt, sugar and vinegar. Peel the onions and cut in large wedges. Place the onion in a boil and add the juice. Leave it to cool off. Set aside refrigerated until use. There will be some left over from the juice, which could be used as pickles and could be kept up to 2 weeks when kept cool.
 

Chioggia beetroot and radish

 ± 1 Chioggia beet
6 radish
Sushi vinegar
Pepper and sea salt

Peel the beet with a vegetable peeler. Cut the beet, by using a grater, in pieces of ± 3mm thick. Cut rounds (Ø 1,5 cm) out of the slices. Clean the radish and leave some of the haulm attached. Set aside, the radish and beet separate, refrigerated until use. Use half of a radish and 3 pieces of the beet per person. Marinate this at the end with sushi vinegar and pepper and salt. 

Piccalilly cream

50 gram piccalilly
30 gram mayonnaise
Pepper and sea salt

Add all ingredients in a blender and process until smooth. Stir and season the mayonnaise. Add this to a piping bag.

Cold watercress stock

5 dl. vegetable stock
2 bunches of watercress
Pepper and sea salt

Pick the inner watercress leaves and keep these for garnishing. Process the stock with the remaining watercress in a blender and put it through a strainer. Season the stock. Keep refrigerated. 

Final steps

± 100 gram of slices of the Sjevraoje matured goat cheese
Rapeseed oil
Little bunches of vegetable garnish or garden herbs

Put ± 80 gram of the spelt salad in the middle of a deep plate, by using a round shape. Season the beets and radish. Add these and the pickled onion, on top of the spelt salad. Decorate the plate with small dots of the piccalilly cream. Add some of the goat cheese flakes in between the vegetables. Garnish the dish with the watercress. Pour the stock around the dish. Sprinkle the rapeseed over the stock. Enjoy!

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