Celeriac and roasted beet tenderloins with goat cheese mousse, kale chips, and candied nuts - photo 1
← Recipes

Celeriac and roasted beet tenderloins with goat cheese mousse, kale chips, and candied nuts

Pikantne Vegetarian Dishes European cuisine Main dishes 90 min Medium 10 wyświetleń ~38.60 PLN - (0)
Rate:
(0)
Start Cooking

Description

An elegant, seasonal vegetarian dish that combines the earthy flavors of roasted celery and beetroot with a creamy goat cheese mousse, crispy kale chips, and a sweet and sour orange-honey-balsamic glaze. The dish is well-balanced in flavor: the sweetness of the roasted beets and honey contrasts with the slightly spicy cheese mousse and tangy reduction, while the textures range from soft vegetable medallions to creamy mousse, crunchy kale, and candied nuts. It looks very elegant — slices of root vegetables arranged next to circles of mousse, garnished with microgreens and a glossy glaze. Perfect as an impressive appetizer or a light lunch during winter gatherings, it pairs wonderfully with a white wine with pronounced acidity or a citrus infusion for a non-alcoholic version.

Ingredients Used

Ingredients (16)

Servings:
4
  • Celeriac 800 g
  • Beetroot 600 g
  • Soft goat cheese 200 g
  • 30% heavy cream 100 g
  • Honey 30 ml
  • Olive oil 45 ml
  • Orange juice 60 ml
  • Fresh thyme 0.1 pęczków
  • Kale 80 g
  • Garlic 1 ząbek
  • Balsamic vinegar 30 ml
  • sugar 20 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Walnuts 60 g
  • Microgreens / sprouts 20 g
💰 Szacowany koszt dania: ~38.60 PLN (9.65 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Preheat the oven to 200°C (top-bottom, without convection). Wash and dry the celery and beets. Peel them with a vegetable peeler: hold the root with one hand and carefully peel a thin layer of skin with the other hand until you reach the flesh.

Ingredients: Celeriac, Beetroot
Use a sharp chef's knife (20–25 cm) and a vegetable peeler. The peeled skin should come off easily; if there are tough spots, remove them.
2

Slice the celery and beets into pieces about 8-10 mm thick. Try to make the slices even — use a cutting board and a sharp knife. If the bulbs are larger, slice them lengthwise to get nice, oval pieces.

Ingredients: Celeriac, Beetroot
It's best to use a wide cutting board and a steady hand. Even slices bake evenly — if you have a mandoline, set it to 8 mm.
3

Place the vegetable slices in a large bowl. Drizzle with 30 ml of olive oil, add 2 g of pepper, 2 pinches of salt (about 2 g), and the leaves from half a bunch of thyme (tear the leaves off with your fingers). Gently mix with your hands or a silicone spatula to ensure each slice is coated with oil.

Ingredients: Celeriac, Beetroot, Olive oil, Fresh thyme, Salt, Black pepper
Use a large, wide bowl (at least 4 l). Your hands allow for thorough distribution of the oil and spices — if you prefer, use tongs.
4

Arrange the slices on a baking sheet lined with parchment paper in a single layer, making sure they do not overlap. Place in the preheated oven and bake for 30–35 minutes, swapping the slices halfway through (about 15–18 minutes) — the slices are ready when the edges are lightly browned and a fork easily pierces the center.

Ingredients: Celeriac, Beetroot, Olive oil, Fresh thyme, Salt, Black pepper
Use a large baking tray (at least 30×40 cm). If you are baking two trays, swap them between the oven shelves to ensure even browning.

Sauce / Glaze

5

In a small skillet over medium heat, combine 30 g of honey, 60 ml of orange juice, 30 ml of balsamic vinegar, and finely chopped garlic clove (5 g). Heat while stirring with a wooden spoon for 5–7 minutes, until the mixture slightly thickens and begins to bubble gently — it should have the consistency of a pourable, slightly syrupy glaze.

Ingredients: Honey, Orange juice, Balsamic vinegar, Garlic
Use a small wide frying pan (diameter 18–20 cm). Do not cook on too high heat (it will caramelize too quickly). If it becomes too thick, add 1–2 tablespoons of water.

Sauce / Beet Reduction

6

In a blender, blend 150 g of roasted beets (set them aside after roasting), adding 1 tablespoon (15 ml) of oil and 1 tablespoon (15 ml) of water, seasoning with a pinch of salt (1 g) and pepper (0.5 g). Blend until smooth for 30–60 seconds, then strain through a sieve into a small saucepan. Heat over low heat for 3–5 minutes until slightly thickened. A smooth, deep red sauce should result.

Ingredients: Beetroot, Olive oil, Salt, Black pepper
Use a jug blender or an immersion blender with a tall container. Straining through a sieve gives a smooth texture without fibers.

Cheese mousse

7

Place 200 g of goat cheese and 100 ml of chilled cream into a tall blender container or bowl. Blend with a hand mixer or stand mixer on medium speed for 1–2 minutes until the mixture becomes smooth and fluffy. Taste and season gently with salt (0.5 g) and pepper (0.5 g). The mixture should be creamy, buttery, but thick enough to be spooned or transferred to a piping bag.

Ingredients: Soft goat cheese, 30% heavy cream, Salt, Black pepper
Use a hand blender or a mixer with a whisk attachment. If the puree is too thin, add a bit more chilled cheese; if it's too thick, add 1–2 tablespoons of cream.

Chips and nuts

8

Prepare the kale: tear off the tough parts of the stems and tear the leaves into pieces about 6–8 cm in size. In a bowl, drizzle 15 ml of olive oil and gently massage one pinch of salt (1 g) into the leaves. Spread loosely on a baking sheet and bake at 150°C for 10–12 minutes — the chips are ready when they are dry and crispy (not burnt).

Ingredients: Kale, Olive oil, Salt
Use one baking sheet and do not stack the leaves on top of each other. Check after 8 minutes — the kale can burn quickly.
9

If you are using nuts (optional): in a medium skillet, melt 20 g of sugar with 1 tablespoon of water (about 15 ml) and heat without stirring until the sugar begins to turn golden at the edges (about 3–4 minutes). Add 60 g of walnuts, quickly stir with a wooden spoon to coat them in the caramel layer. Spread them out on parchment paper to cool and separate into individual nuts.

Ingredients: sugar, Walnuts
Be careful — caramel is very hot. When working with caramelization, do not leave the pan unattended. If the caramel crystallizes, add 1 teaspoon of lemon juice.

Final seasoning

10

Remove the slices of beetroot and celery from the oven. Using a kitchen brush, gently coat each slice with the orange-honey-balsamic glaze (use the prepared glaze) — a thin layer is enough to add shine and flavor. Allow the glaze to slightly set on the warm vegetables (1–2 minutes).

Ingredients: Honey, Orange juice, Balsamic vinegar
Use a silicone brush and condensation-resistant plate. Don't add too much glaze, as it will overpower the flavor of the vegetables.

Assembly and decoration

11

On a warmed plate (slightly warm), place 2–3 slices of celery and 2–3 slices of beetroot in the center, creating a gentle fan shape. Next to or between the slices, add 2 portions of goat cheese mousse (about 40–50 g per portion) using a spoon or piping bag, forming round mounds. Drizzle beet sauce in a thin line next to the plate and finish with a few drops of glaze on the vegetables.

Ingredients: Celeriac, Beetroot, Soft goat cheese, Balsamic vinegar, Honey, Orange juice
Use rings for shaping if you want perfect mousse shapes (diameter 5–6 cm). A warm plate will enhance the aromas and signal to guests that the dish is fresh.
12

Add kale chips to the plate, arrange a few pieces of candied nuts, and garnish with microgreens (if using). Lightly sprinkle with freshly ground pepper and possibly a bit of coarse sea salt to enhance the flavors.

Ingredients: Kale, Walnuts, Microgreens / sprouts, Black pepper, Salt
Use kitchen tweezers for precise decoration. Additionally, you can add a few pomegranate seeds for color and acidity (optional).

Serving

13

Serve the dish immediately — best warm/soft, so that the glaze and sauce are liquid, and the chips remain crispy. Each serving is about 4–6 slices of vegetables, 2 portions of puree, and a few chips and nuts.

Ingredients: Celeriac, Beetroot, Soft goat cheese, Kale
Serve the dish immediately after assembling; if the mousse is left out of the fridge for too long, it will lose its consistency.

Fun Fact

💡

In European cuisine, combining root vegetables with goat cheeses is a classic technique: earthy vegetables and slightly tangy cheeses create a contrast that has been popular in rural kitchens for centuries, and today it represents an elegant reinterpretation of tradition.

Best for

eleganckie przyjęcie zimowe kolacja wigilijna (jako danie główne dla wegetarian) romantyczna kolacja

Tips

🍽️ Serving

Serve on warm plates to keep the glaze and sauce glossy. A white wine with noticeable acidity (e.g., sauvignon blanc) or lightly sparkling lemon water is recommended. Use small rings for perfect mousse shaping for fine dining presentation.

🥡 Storage

Store elements separately: roasted vegetables and the puree in airtight containers in the fridge for up to 48 hours. Keep the kale chips in an airtight container at room temperature (up to 24 hours) — do not store them with the vegetables, as they will become soggy. The beet sauce can be stored for up to 3 days in the fridge and gently reheated before serving.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Baked pears with mascarpone cream and pomegranate-orange sauce with oat-nut crumble 70 min

Baked pears with mascarpone cream and pome...

Desserts
Traditional winter salad with roasted pumpkin, caramelized onions, walnuts, and pomegranate 90 min

Traditional winter salad with roasted pump...

Salads
Quick salmon with citrus-pomegranate glaze, creamy cauliflower puree, and kale 30 min

Quick salmon with citrus-pomegranate glaze...

Main dishes
Traditional roasted pork loin with apples and rosemary with roasted vegetables 150 min

Traditional roasted pork loin with apples ...

Main Dishes
Potato casserole with cheese 90 min

Potato casserole with cheese

Valentine's Day
Seasonal Orange-Carrot Cocktail with Cardamom Yogurt Foam 45 min

Seasonal Orange-Carrot Cocktail with Carda...

Drinks

Recipe Categories

Vegetarian Dishes
Vegetarian Dishes

Vegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...

See all recipes in this category
European cuisine
European cuisine

European cuisine is a mosaic of culinary traditions from the Old Continent - from Spain to Scandinavia. Valencian paella and tapas from Spain - sunshine on a plate. Boeuf bourguignon and ratatouille from France - elegance and finesse. Wiener schnitzel and strudel from Austria - Central European c...

See all recipes in this category
Main dishes
Main dishes

Main courses are the heart of every meal - hearty, nutritious, and full of flavor. In this category, we present a rich selection of recipes for lunches and dinners that will satisfy even the most discerning palates. From classic Polish pork chops to aromatic chicken dishes, to exquisite steaks an...

See all recipes in this category
Reklama