Baked cheese from Stjørdal
Approach
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1
Make pickled beets: Boil the beets with the skin on in salted water until tender. This takes about 1 hour. Let them cool, peel them, and cut them into your preferred size, ideally into fairly coarse pieces. Bring vinegar, apple juice, sugar, cinnamon stick, star anise, and caraway seeds to a boil. Add the beets to the brine and let them sit for at least 1
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2
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3
Heat a frying pan over medium heat. Once the pan is hot, place the baked cheese in it and fry for about 2 minutes on one side. Then add butter, and after 2 minutes on that side, turn the cheese over; it should be golden and nicely browned.
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4
Just before serving, toss the pickled beets with the beet vinaigrette. Plate the mixture. Cut the baked cheese in half and place it on top of the beets. Finish by grating fresh horseradish over the dish and topping with garden cress.
Ingredients
- 400 g Beets
- 1 dl Apple vinegar
- 2 dl Apple juice
- 1 dl Sugar
- 1 dl Water
- 1 stk Cinnamon stick
- 1 stk Star anis
- 1 ts Caraway seeds
- 0
- 2 dl Beet juice
- 1 dl Blackcurrant juice
- 1.5 dl Red wine vinegar
- 1 stk Star anis
- 0.5 dl Sugar
- 1 dl Walnut oil
- 2 stk Baked cheese from Stjørdal
- 4 ss Horseradish
- 2 ss Garden cress
