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Gruyere with Beets and Pickled Quince recipe

Gruyere with Beets and Pickled Quince.

A simple, yet elegant first course saladof homemade pickled quince, sliced cooked beets and thick slicesof nutty, slightly sweet Gruyere cheese. Recipe by ChefScott Johnson.

Recipe: Gruyere withBeets and Pickled Quince

2 ounces (1/4 cup) water
1 ounce (2 tablespoons) cider vinegar
1 ounce (2 tablespoons) honey
2 quinces, peeled, seeded, cut into 1/8-inch strips
2 beets, cooked, peeled, sliced thin (1/8 inch crosswise)
Salt and pepper to taste
6 ounces Wisconsin Emmi-Roth Kase Grand Cru® Gruyerecheese, cut in 4 thick slices

  • In small saucepot, combine water, vinegarand honey; bring to a boil. Add quince. Cover and refrigeratefor 2 hours or overnight.
  • Arrange beet slices on 4 serving plates.Top with quince. Season to taste. Place cheese slices over quince.

    Makes 4 servings.

    Recipe and photograph courtesy of WisconsinMilk Marketing Board, Inc.

    Making Homemade Pickled Beets

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