Beets get a bad reputation from people who've only had them out of a can. Fresh roasted beets are sweet, earthy, and tender — and they're the foundation of one of our quieter favourites.
We roast them whole, skin on, wrapped in foil, in a 400°F oven for about an hour. When they come out the skins slip off with a paper towel and the flesh has the sweetness of a baked yam, except deeper. We use red and golden beets together for colour.
The goat cheese is whipped with a little cream and a small drizzle of honey until it's the texture of soft frosting. We pipe small mounds across the plate. The beets — cut into wedges — get arranged around them.
Arugula on top for pepper. Candied walnuts for crunch. A slow drizzle of twelve-year aged balsamic from Modena — the real stuff, syrupy and sweet. A few cracks of black pepper.
$15. Vegetarian.
