Moore Food: Beet Salad, Goat Cheese Mousse, & Watercress

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ST. LOUIS, MO (KTVI)- Georgios Kastanias is the executive chef and sales executive for a local family owned food distribution group, Moore Food.  He is also the specialist for the Greek and Mediterranean products of the company.  Kastanias is joined by Executive Chef Leon Dubinovskiy for the St. Louis Women's Club.

Moore Food Distributors has 30 years of service to restaurant operators, hotels, grocery stores, and institutional food service operators in the St. Louis area.

 

Warm Pickled Beet Salad with Goat Cheese Mousse and Watercress

Ingredients:

For the mousse…

  • 2 egg whites
  • 1-2 teaspoons of cream of tartar
  • 1 leaf of gelatin
  • 3-4 oz. of cream
  • 8 oz. goat cheese (room temp)
  • pinch of sea salt

For the beetroot salad…

  • 2 cooked beets, cut into small cubes
  • 5 tbs sherry vinegar
  • 2 tbs sugar
  • small bunch of tarragon leaves
  • sea salt, black pepper
  • 1 bunch of hydroponic watercress

Method:

Beat egg whites with pinch of salt and cream of tartar to stiff picks.

Warm your cream.

Soak gelatin in cold water for 10 minutes.

Add gelatin to the cream.

In the mixing bowl, soften goat cheese and add cream until it’s smooth.

Fold egg whites 1/3 at the time.

Put goat cheese mousse in refrigerator for an hour to set.

Warm beets in sherry vinegar and sugar.

Drain it and add fresh tarragon.

Serve with olive oil brushed croutons and fresh watercress.