Our chef Jean-Mathieu Leclerc created a simple and succulent recipe you can make for your guests as an appetizer: roasted beetroot mousse and goat cheese canapés. It’s a colourful recipe that is good for your health.
The surprising duo of beetroot and goat cheese has multiple health benefits and is very versatile. Beetroot is rich in antioxidants, which help to improve cardiovascular health as well as vitamins and minerals, including folic acid (good for future moms)! Try it raw, cooked, chopped or juiced during the fall, winter and spring to strengthen your body. Remember that beetroot keeps its properties during these seasons and stays fresh at home, developing a sweet taste with colder weather. Furthermore, did you know that it is grown locally? This is another advantage that makes it all the more attractive!
At Le Monastère’s restaurant, we serve beets from the solidarity cooperative Le PRÉ (stand for Producteurs et Restaurateurs Écoresponsables in french), co-founded by our executive chef, Christophe Perny. Near the end of winter, our beets come from La Ferme Hantée, a biodiverse vegetable farm, which is a member of the coop, where many passionate farmers work.
Goat cheese is an excellent source of calcium and low in cholesterol. It also has low lactose content, making it more digestible than other cheeses.
Mousse (enough for about 35 canapés)
- 2 red beets
- 500 grams of goat cheese (Chèvre des neiges)
- 30 ml (2 tbsp) of olive oil
- 45 ml (3 tbsp) of fresh lemon juice
- Salt and pepper
Garnish with walnuts or pine nuts or a salad made with carrot, turnip, cucumber and chives.
For the salad:
- 1 average size carrot
- 1 turnip
- 1/2 cucumber
- Fresh chives to taste
- 1 cup (250 ml) of red currant vinegar from Vinaigrerie du Capitaine
Garnish for the salad
Fresh sprouts and alfalfa
- Preheat the oven to 400 °F.
- If you opt for the salad garnish, peel the carrot and turnip. Then slice all the vegetables into small cubes, slice the chives and marinate everything in the red currant vinegar. Wait to garnish your canapés at the end.
- Peel and cut the beets into one-inch cubes.
- In a bowl, mix the beet cubes with the olive oil and add a pinch of salt and pepper.
- Place the beet cubes on a baking sheet lined with aluminum foil and bake for about 30 minutes (until beets are roasted and tender).
- Let cool.
- Put the roasted beet cubes in the food processor, and then add the goat cheese and fresh lemon juice.
- Mix in the food processor until it becomes a smooth, consistent mousse.
- Spread the mousse over the crackers with a pastry bag with a fluted tip to get the result shown in the picture, or simply use a knife to spread it evenly.
- Garnish with nuts or suggested salad.
- Serve with fresh sprouts and alfalfa.
Enjoy it in with mindfulness, joy and gratitude!