Pickled Baby Beets

Ingredients

• 225 g kumquats

• 1/2 cup water

• 1/2 cup sugar

• 1 large basil leaf

• 115 g goat cheese (room temperature)

• 1/2 tsp lemon zest

• 1 tsp fresh basil, finely chopped

• pinch of salt

• pinch of ground black pepper

• 452 g pickled baby beets

• 2 fresh basil leaves, julienned

Method

For the candied kumquats

Rinse and dry the kumquats. Remove a small slice from each end and discard. Slice kumquats into thin slices (about 3-4 per fruit) removing all the seeds as you work.

In a small, heavy-bottomed pan place the water, sugar, basil leaf and prepared kumquats.

Bring to a boil over medium-high heat, swirling the pan occasionally to help the sugar dissolve. Reduce heat to a slow simmer and cook, uncovered, for 30 minutes.

Remove pan from the heat and allow the kumquat slices to cool completely in the liquid.

Drain the slices and set aside until needed.

For the herbed goat cheese

Combine the goat cheese, lemon zest, basil, salt and pepper in a small bowl. Stir until thoroughly combined.

For the beets

Drain the liquid from the beets and place them on absorbent paper towels to drain briefly.

Assemble the amuse bouche

Prepare one silver spoon for each serving. To each spoon, add approximately 1/2 tsp herbed goat cheese. Top with one whole baby pickled beet and a slice of candied kumquat. Garnish with a sliver of finely julienned fresh basil.

Recipe: Lana’s Cooking