Beet

Raspberry Fennel Vinaigrette over Pistachio Crusted Chevre and Beet Souffle

March 26, 2013
Author Notes

Fennel works nicely with fruit and the sweeter vegetables, so here I have paired it with both. A Chevre souffle with a base of sliced beets is coated with pistachios and lapped with a fennel raspberry vinaigrette. With its colorful red, white and green, this would also be a fun dish for Valentine's Day, Christmas (or an Italian birthday!) —LE BEC FIN

  • Serves 6
Ingredients
  • Raspberry Fennel Vinaigrette 3 cups
  • 1/2 cup red wine vinegar
  • 1/4 cupgood quality Raspberry vinegar
  • 1 Tablespoon dijon (I prefer Grey Poupon)
  • 1/2 Tablespoon dark brown sugar
  • 1/2 Tablespoon minced garlic
  • kosher salt
  • fresh coarsely ground black pepper
  • 2 teaspoons toasted fennel seed, coarsely ground
  • 2 cup canola oil or 1 cup canola and 1 cup walnut oil
  • 1/2 cup + 2 Tablespoons raspberries, frozen or fresh
  • Pistachio Crusted Beet,Fennel and Chevre Souffle; and Plating
  • 8-10 Tablespoons very soft unsalted butter
  • 3/4 -1 cup finely chopped (not powdery) pistachios
  • 3-6 ounces beets, peeled and steamed or roasted til tender, and sliced paper thin with mandoline or 1 mm food processor slicing blade
  • oil if roasting beets
  • 2-3 teaspoons toasted fennel seeds, ground
  • 2 Tablespoons unsalted butter
  • 2 tablespoons White Whole Wheat flour
  • 2/3 cup whole milk
  • 6 ounces plain unherbed chevre (Montrachet and Boucheron[rind too] work well)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large egg yolks, whisked briefly
  • 4 large egg whites
  • For Plating:
  • 6 Tablespoons chopped pistachios to coat souffle
  • 2-3 ounces mesclun greens or 6 loose cup shaped leaves of Boston lettuce
  • paper thin oval curls of fennel bulb
  • whole pistachios for garnish
  • fennel fronds for garnish
  • leftover cooked beet, julienned for optional garnish
In This Recipe
Directions
  1. Raspberry Fennel Vinaigrette 3 cups
  2. In a food processor, place vinegars through fennel seed. Buzz to combine. With the machine running, drizzle in oil to emulsify.
  1. Pistachio Crusted Beet,Fennel and Chevre Souffle; and Plating
  2. Preheat oven to 350°F. Coat insides of six 1 cup ceramic ramekins with 6-10 Tablespoons of soft butter. While holding the ramekin on its side, rotate it with one hand while you sprinkle pistachios on the butter(A solid coating is not the goal.). Spray the ramekin bottoms with cooking spray. Set aside.
  3. Melt remaining 2 tablespoons butter in heavy saucepan over medium heat. Whisk in flour and cook 2 minutes, stirring constantly. Gradually whisk in milk. Simmer mixture until very thick, stirring constantly, about 5 minutes. Add half of goat cheese and whisk until melted and smooth. Mix in salt and pepper. Whisk egg yolks and gradually whisk in hot soufflé base. Cool 5 minutes.
  4. Beat whites in large bowl until just stiff enough to support an egg without it sinking. Fold 1/2 of this into the soufflé base, then fold in remaining whites. Fold in remaining chevre.
  5. In each ramekin, spoon enough souffle mixture to form a thin layer on the bottom. Over that, make a 1/2 inch deep layer of beets,leaving a slight gap between the beets and the ramekin sides and sprinkling a little crushed fennel seed between the beet layers. Top the beet layer with the remaining souffle mixture. Place 6 ramekins in a pan or dish so that they are not touching, and place it on the front of the oven rack, Pour in enough simmering water to come about halfway up the ramekins. .
  6. In a heated 350 degree oven, bake soufflés until puffed and golden brown on top and softly set in center, about 20 minutes.Remove baking dish from oven and let souffles cool in their water bath 5 minutes. Remove and cool to room temperature. Run a thin bladed knife around the inside of the ramekin; tap the ramekin bottom on the counter, and flip the souffle out into your palm. Turn it over onto a parchment - lined pan so beet side is down. Place in a larger plastic bag (so souffle tops are not touched), seal and refrigerate.(These can be prepared 5 days in advance.)
  7. Before serving, slide the parchment onto a baking pan. In a preheated 350 degree oven, rewarm soufflés about 5-10 minutes,until heated through. If needed, roll sides in chopped pistachios.
  8. Onto each plate, place a base of mixed greens or an open cup of Boston lettuce. Top with the hot souffle, beet side down, and pour a ribbon of raspberry vinaigrette across the souffle and greens. Garnish with (optional) fennel curls, fennel fronds, beet and pistachios.

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I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.