About 450g raw, cleaned, peeled beetroot
50 to 100g of sheep’s hard cheese
1 peeled shallot
1/2 tsp) of dry thyme
1/4 bunch of flat leaf parsley
1 tsp fennel seeds freshly grounded
20g of chickpea flour
20g of oat flakes
2 beaten eggs
Separate the leaves from the parsley branches.
Grate the beetroot.
Cut the cheese in pieces.
Mince the shallot and the parsley leaves. Discard parsley branches opr use it in homemade stock.
Mix all the ingredients and leave to rest in the fridge for 30 minutes.
Don’t oversalt as the cheese is already salty.
I skip the salt as the pesto is salty enough.
Turn the oven on at 180°C.
With a stainless steel cutter, form the beetroot patties on a baking sheet covering an oven dish. Press with a spoon and cook for 20 to 30 minutes.
For the mushrooms :
1 small Paris mushrooms punnet
1 oyster mushrooms punnet
1 small minced peeled onion.
Brush the mushrooms to clean them and mince it.
Melt the onion in olive oil on a warm frying pan. After 3 minutes, add the mushrooms and leave to confit with salt and pepper. Mix in gently from time to time. It’ll take 30 minutes. The mushrooms should be dry and golden.
For the quinoa:
Cover the quinoa with water and leave to rest for 12 hours. Rinse well and drain. Pour in a pan, add salt, pepper and the grounded fennel seeds. Cover with water and cook for about 15 minutes.
In a frying pan, heat a little olive oil and add the quinoa to dry it and obtain a light golden tone.
Rectify the seasonig to taste.
For the pesto:
1 peeled garlic clove
1/2 bunch of flat leaf parsley
1 pinch of sea salt flakes
4 tbsp olive oil
the zest of 1 lemon
2 fresh goat cheeses
In a blender or a mixer, mix the garlic, walnuts, parsley leaves (discard the branches), lemon zest and sea salt flakes.
Add the olive oil and mix again then combine with the goat cheeses.
On the plate, dress the quinoa with a stainless steel cutter. Put the beetroot patties on top and decorate with the pesto.
Add the mushrooms on the side.
Leave the remaining pesto in a bowl for each guest to get more !