Beet and Goat Cheese Millefeuille

PREP TIME: 20 MINUTES

COOK TIME: 40 MINUTES

SERVES: 4 PEOPLE

Ingredients

4 small cooked and peeled beetroots
180 g fresh goat cheese
1 shallot
10 cl wine vinegar
4 tablespoons liquid honey
1 tablespoon olive oil
A few stems of chervil or other fresh herbs
Salt and pepper from the mill

Method

Remove the two ends of each beetroot and cut 0,5 cm-wide slices from the centre part. Lay them flat in a dish, put salt and pepper. Sprinkle the vinegar over and store in the refrigerator for at least 20 minutes. In the meantime, peel the shallot, thinly chop it and add it to the olive oil and the goat cheese. Thoroughly mix it all together with a fork and set aside in the refrigerator.

When you are about to serve your meal, drain the beetroot, gently pat the slices dry with paper towel and start mounting the millefeuilles alternating the beetroot and the goat cheese mixture on three levels on each plate. Delicately pour the honey on each mille-feuille, decorate with a little chervil and serve immediately.

Paarl, South Africa

Safriel House Barrel Fermented Chenin Blanc 2020

The wine is made in a new world style: rich, complex, aromatic with fruit and structure. Citrus, pear, peach and pineapple notes are evident in the aromatics of this wine. The palate boasts hints of citrus, litchi and vanilla, while the finish is crisp with a well-defined acidity. In the tradition of classic fine South African wines, this wine is ready to drink now and will continue to gain further complexity with aging for up to 5 years.

Pairs with Brie, cheddar and aged Gouda. The wine will elevate salads, seafood, chicken or fish in a creamy, sweet & sour or chili sauces and Asian dishes.

Tim Atkin - 90 Point Rating

100% Chenin Blanc