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I talked about Rundles on the shore of Lake Victoria in downtown Stratford, Ontario, Canada in my post of June 23, 2010.

Here is another treasure from Chef Neil Baxter for you to enjoy. One more for duck to be featured.

Golden and Red Beetroot with Goat Cheese

Serves 8


3 medium Red beetroot

3 medium Golden beetroot

1 cup arugula

3 tablespoon finely chopped chives

1 cup soft goat cheese

1 cup Yukon potatoes, peeled and cut into 3-inch dice

Beetroot puree

3 cup finely grated cooked red beetroot

Extra virgin olive oil

Red wine vinegar

Walnut vinaigrette

2 c walnut oil,

2 c sherry wine vinegar,

1 cup extra virgin olive oil,

1 teaspoon finely chopped shallot

8 plastic pipe molds 2-inch tall by 11-inches

Parchment paper

Prepare the beetroots

Preheat oven to 400F.

Wrap each beetroot individually in aluminum foil.

Roast in the oven for 11-2 hours or until soft when pierced with a skewer.

Allow the beetroot to cool.

Peel the beetroot and trim the sides to make straight edges.

Cut each beetroot into 3-inch cubes save the trimmings for the beetroot purée.

You will need 1 cup of cubes from each beetroot, combine together and season lightly with salt and pepper.

Walnut vinaigrette

Combine all the ingredients and place them into a small bottle.

Beetroot puree

Combine the beetroot puree with enough extra virgin olive oil and red wine vinegar (equal quantities) to make a loose puree, one that if you spoon a little on a plate it will just start to separate, reserve.

Assembling the molds

Boil the potato cubes in lightly salted water, drain and toss lightly with extra virgin olive oil and salt and black pepper, reserve in a warm place.

Place the plastic molds onto a tray lined with parchment paper.

Place a layer of the beet cubes 1-inch deep into the bottom of each mold, press evenly to get a compact layer.

Place 2 tablespoon of goat cheese on top of the beetroot and press gently.

Place another 1 tablespoon of beet cubes on top of the goat cheese.

Fill the mold to the top with the warm potatoes, pressing gently to compact the layers.

Serving the beetroot and goat cheese.

Invert the molds into the middle of your serving plates and carefully lift the rings off.

Spoon some of the beet puree around the plate, sprinkle with some beet cubes and chopped chives.

Stack the arugula in layers and cut into fine strips, place some on top of each mold.

Sprinkle a little walnut vinaigrette around and serve.

You can make reservations at Rundles and they are necessary.


9 Cobourg Street, Stratford, Ontario, Canada

Tel: 519.271.6442

Big Blend Magazine NoraLyn
Member: Society of Professional Journalists

“Success” was Indie Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards