Millennium Post



Goat Cheese (Chevre)100 gm

Beetroot (medium)4 no

Red Wine300 ml

Castor Sugar120 gm

Bay Leaf1 leaf

Star Anise3 pods

Honey10 gm

Mandarin Orange1 wedge

Lemon Juice10 ml

Saltto taste

Black Pepperto taste

Arugula Leaves10 gm

Micro Herbsfew leaves

Edible Flower2 no

Food Starch15 gm

For Red Wine Poached Beetroot

Peel a whole beetroot and clean it for any marks and spots. In a hot pan, pour the red wine and add the bay leaf, star anise and some sugar. Add juice of one beetroot after sometime. Add the whole peeled beetroot to the pot and reduce the whole thing to 1/3rd of the consistency or as per your liking when the beetroot is cooked.

Once cooked, cool it down and save it for further use.

For Dehydrated Beetroot Chips

Make a paste of one beetroot and cook it with some wine reduction. Add the food starch and strain it to get a smooth paste. Spread the whole thing on a sil-pad and further cook it in a food dehydrator at 55oC for six hours.

When ready, keep it in a dry place for further use.

For Beetroot Jam

Grate one fresh beetroot with a grater. On a hot pan, cook the beets in a honey, star anise, red wine and maple reduction.

Adjust the seasoning with salt & pepper.

When cooked perfectly, take it off the fire and cool it down for further usage.

For Goat Cheese Disk

In a mixing bowl, add Chevre, salt, fresh ground black pepper and honey – mix them together. Strain the mixture through a fine mesh and form a circular disk using a cling wrap.

Make two disks of cheese and fill them with beetroot jam like in a ravioli.

Caramelized orange

Dredge the orange wedge with castor sugar and caramelize it using a blowtorch or simply put it under a hot salamander.


On a clean white plate, place the cheese disk at the centre and top grill it using a blowtorch or salamander.

Carefully arrange the poached beetroot and fresh beetroot slices around the cheese.

Now, arrange the arugula leaves and the dehydrated beetroot chips.

Add some micro herbs and edible flowers to the dish.

Place the caramelized orange next to the cheese.

(Courtesy: Chef Arvind Bharti, Head Chef, Amuse House)

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