It’s summer and we know it’s all about digging into the bounty of nature’s offerings to enjoy fresh ingredients when possible. That’s why we’re huge fans of beets (and especially this particular recipe that is a hit with high-rollers (Beet Dice – get it?! )…
This summertime canapé is one of Chef Louis’ signature creations and serves as a great palate pleaser at events of all size and style. Guests will love the unique dyed-effect of the colourful garden gems which are accented by flavours of honey, thyme and melt-in-your-mouth Chèvre… We bet they’ll pop more than one!
The best part, this simple and elegant nibble is packed with goodness too. Shares Chef Louis, “beets, in general, have been getting a lot of attention over the last few years given how creative you can get with them…the golden beet has many redeeming qualities that some might not know about… including a solid hit of fiber, iron, potassium, and folic acid.”
And that’s not all they offer… beets are packed with vitamin C, vitamin A and beta-carotene. The yellow (or golden) beet provides a perfect boost of energy on a hot summer day and tends to be a bit sweeter and less earthy than its beet cousin.
Find them in full bloom and ready to enjoy at local farmer’s markets throughout BC.
Bonus Points: All the prep for this dish can be done the day before but if you’re tight on time, it’s also an easy one to pull together the night of your big event – so not to worry!
Ingredients (Beet Dice)
6 cooked, peeled and chilled golden beets
6 cooked, peeled and chilled red beets
2oz creamy Chèvre cheese
1 small sprig of fresh thyme
3oz warm water
½ Litre red beet reduction
- Reduce honey, water and thyme in a small pot, let cool and strain into a squeeze bottle
- Cut beets into small rectangles or cubes; the trick here is to ensure all beets are cut and shaped exactly the same
- Using a miniature melon scooper, scoop the flesh out of the centre of each beet cube and fill with soft chèvre cheese
- Scrape of excess cheese, to ensure the top looks clean
- Place all cubes on a flat surface platter or pan with edges and create a 2mm pool on the bottom with red beet reduction
- Let sit for at least 3 hours, pay dry on paper towel
- At Service: plate beets on appropriate platter and drizzle with dressing
If you’re on the hunt for even more palate-pleasing seasonal recipe ideas, be sure to revisit us on the blog and watch for updates on social media too. Want to leave all the prep to the pros? No problem! Chef Louis Gervais and his culinary team would love to help you for your next special catered event. Connect with him by email: firstname.lastname@example.org and start planning an incredible menu today.