Beet And Goat Cheese Loaf

My romance with Ottolenghi continues. He inspires me with his diversity, his ability to envision combinations that flavor and titillate the palate. Beets and goat cheese are usually seen in salads. Ottolenghi incorporates them into a delicious loaf of quick bread. Slightly tangy, a slice smeared with butter or cream cheese makes a substantial nibble for hungry appetites.

The recipe has been on my to-do list for a while, but the thought of shredding raw beets proves daunting. Then I happen upon spiralized beets, next to my other favorite, spiralized zucchini. Happiness knows no bounds. I shred them with kitchen scissors, set about sifting flour, whip eggs and sour cream and soon my kitchen is suffused with olfactory promises.




BEET AND GOAT CHEESE LOAF
Adapted from Yotam Ottolenghi
Makes 1 9x4 inch loaf


1/2 cup rolled Oats (not instant)
1/2 teaspoon Fennel seeds
1/2 teaspoon Nigella seeds
2 tablespoons fresh Thyme leaves, finely chopped
2 cups shredded or coarsely grated raw Beets
1 1/2 cups AP Flour
2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1 teaspoon Kosher Salt
2 Eggs
3/4 cup Olive Oil
1/2 cup Sour Cream
1 tablespoon Honey
2 tablespoons grated Parmesan Cheese
1 cup Goat Cheese, crumbled


Mix rolled oats, fennel seeds, nigella seeds and thyme in a bowl. Keep aside 1 tablespoon of this mix.

Place flour, baking powder, baking soda and salt in large bowl. Whisk with a fork to aerate the flour. 

Top flour with shredded beets and oat and thyme mix.

Heat oven to 345F.

Grease a 9x4 loaf pan well.

Break eggs in another bowl. Whisk eggs.

Add olive oil, sour cream, honey and parmesan cheese to eggs. Whisk again till creamy.

Pour egg batter over beets. Combine with a spatula. The batter will turn beetroot red but that is okay.

Add crumbled goat cheese to the batter. Mix carefully so the cheese remains whole.

Scrape batter into greased loaf pan.

Top with reserved oat thyme mix.

Place pan in oven for 40 minutes.

After 40 minutes remove pan from oven and cover tightly with aluminium foil.

Return pan to oven for another 40 minutes.

Take the loaf out of the oven and cool on a wire rack for 5 minutes.

Use a knife along the edges of the pan to loosen the loaf.

Tip loaf out of the pan and turn it back up so it cools seed side up. 

Let loaf cool for 15-20 minutes before slicing.

Serve slathered with butter, cream cheese or nothing at all.

The loaf looks promising and tastes delectable. The Slateplate makes an excellent canvas for the slices. Art of the genius combined with a little sweat from an amatuer, results in happy appetites.

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