Talk about gadding about, today I guess I had time on my hands. I began this morning with the obligatory dog walk, visited both the open market and local 7-11, had my hair done, made my tiramisu and took photos, went to the post office, had my nails painted, visited a new Portuguese supermarket and stopped for coffee twice, never feeling in any rush at all. Beautiful weather, great day!
While in the open market, I made a pit stop at the boudin stall and bought some hot boudin, raced to get it home and immediately spread it on bread. After I satisfied my initial lust, I took a picture of my second piece. This is really the best boudin I’ve ever tasted!
The other day, I was sent a free copy of a new French magazine called, “Esprit d’ici” that covers regional cuisine, homes, gardens, nature and tourism. That’s where I found the recipe for this absolutely, positively, drop dead, delicious beetroot tiramisu. With it’s two different cheeses, fresh garlic and cumin, maybe even the beet haters will like this. It’s easy and you could make it ahead, sprinkling on the croutons and cumin just before serving. I changed a couple of things but whatever.
Beetroot Tiramisu
4 small beets, peeled and cooked
100 grams goat cheese
100 grams mascarpone
1 tbsp olive oil
1 tsp Dijon mustard
2 tbsp wine vinegar
1 clove of fresh garlic or 2 cloves of dried out garlic, minced
Salt and pepper
2o grams mini pesto croutons
Cumin seed
In a food processor, blend the beets, cheeses, olive oil, mustard, vinegar and garlic. Add salt and pepper to taste. Sprinkle on top the croutons and 3-4 cumin seeds.
Looks gorgeous!
Thank you Anastasia.
You live a good life – the bit about stopping for coffee twice sounds ideal to me, I shall be indulging in a similar exercise myself this Saturday whilst continuing to tackle Captain Corelli’s Mandolin. This tiramisu looks fantastic, such a shame I hate beetroot :D.
Thank you Frugal. You would really love this. Just make it and give it to the dog if you don’t like it 🙂
I am off to Whole Foods to buy ingredients … I love beetroot and this looks amazing!
You are going to love this! M. Parret and Teri (book shelf maker) stopped by for a “verre” and just raved about the tiramisu!
What a delicious idea, and that boudin looks the dog’s…..( the dog’s is a English compliment of the highest order and I leave you to research it!)
Thank you Roger. You have to try the beet tiramisu!
Two thumbs up for the boudin shot. Did you check if the portuguese market carries morcela?
I actually found some morcela a few weeks ago in the supermarket. It’s in the freezer now. Send me the link for your recipe, I’d like to try it.
I never knew pesto croutons existed! I feel my entire life has improved now I have that knowledge. Not to mention the fact that the whole recipe looks mouthwatering-ly delicious.
Thanks for visiting. There are a lot of different flavored croutons out there for jazzing up salads and soups. Fantastic!
Seriously, this tiramisu is so elegant! Perfect when you want to impress 🙂
Hi Villy. I intend to impress on Easter Sunday with a small lunch!
Now if that color doesn’t shout springtime, especially sitting on that lovely little plate.
Thank you Karen.
Wow! That’s all I can say! Just wow!
And wow, back at cha 🙂
what the wow!
How very high end!
: )
Sounds like you had a lovely day and this tiramisu it was just a perfect end, I love betroot, I usually make orange juice with it, tastes delicious:)
So… I read the title to this recipe and just sat back in my chair and let the flavors run through my mind. I let the flavors of beet root, crunchy bread bits, goat cheese and basil tumble and dance. Beautiful. I love to start my day off this way. Thanks a bunch.
You are welcome Connie 🙂
I’m making croutons today and you’ve given me a great idea!
Can’t wait to see!
A savoury tiramisu…what a creative and fabulous way to prepare beetroot!
Thank you Angie.
I wonder if you can use Mexican queso fresco instead? thats what i have
Maybe. I’m not sure. Is queso fresco like goat cheese?
This sounds amazing, I love beetroot and both cheeses and croutons and pesto and tiramisu 🙂 I shall store this recipe for a dinner party as I think it will impress friends. And I think my (almost) 2 year old daughter will love it too (she has quite highly developed taste buds!!)
The colour is so beautiful! And I really want to try this despite my hatred of beets 😛
Cheers
Choc Chip Uru
Latest: Bleeding Jam Marbled Mudcake
Good for you Choc! I promise, you will ask yourself what exactly was it that you had against beets. I did 🙂
Everything looks amazing! I love boudin noir, and the one you had looked scrumptious.
The beet tiramisu looks amazing too. Sometimes you get really good recipes and ideas from those free magazines!
The boudin noir here is the best!
I’m always amazed at how many ways you can “slice a beet”, so to speak. What an inventive tiramisu and nothing like I would have predicted before I read the ingredients. Definitely a very cool recipe!!
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Hi, I’m here visiting from Greg and Katherine! This tiramisu sounds really interesting 🙂
Thank you Tandy. Be sure to try it when you get home.
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