Beetroots
Grate the skin of half the grapefruit into the salt and mix. Bury the beetroots in the salt with the grated grapefruit rind and bake in the oven at 180ºC / 356ºF for half an hour. Peel and set aside.
Grate the other half of the grapefruit into 1 liter of boiling vegetable stock and infuse. Add the powdered egg albumen and beat until stiff. Wrap the pieces of beetroot in this meringue-like mixture and bake at 180ºC / 356ºF for 20 minutes
Toasted garlic cream
Bake the head of garlic at 190ºC / 374ºF for 1 hour. Remove and peel the cloves and set aside.
Beaten goat cheese whey
Place the goat cheese in the remaining liter of vegetable stock, cover and simmer for 20 minutes. Strain and reserve, separately, both the stock and the cheese. Blend the cheese with the baked garlic until smooth and creamy.
Serve a little of the garlic and cheese cream, top with half a beetroot. Pour over the beaten goats’ cheese whey and finish with a few beetroot leaves.
Chef's Remark:
"Beetroot is one of the few vegetables that can be found all year round. Its unique flavor of damp earth gives it an unusual personality and, when cooked with salt, the flavors are concentrated and the texture is emphasized. The addition of grapefruit balances out the sweetness of the beetroot and the cheese brings the various flavors together."
Preparation by: Rodrigo de la Calle
San Amaro, made by the San Amaro brewery. This artisan, 100% malt beer is a dark toast color and cloudy, with a thick texture and great flavors. Its surprising mild sweetness and caramel touches make it the ideal foil for the sweetness of the beetroot, and its toasted aromas connect well with the earthy tones of the garlic and the cheese.
.png.transform/rendition-xs/image_image%20(1).png "Feder")