Todd Perrin's Beet & Goat Cheese Roulade


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Todd Perrin’s Beet & Goat Cheese Roulade

Looking for something fun and easy to make? And tastes delicious? Newfoundland chef Todd Perrin shows us how to prepare a roulade using beets, a satisfying & healthy root vegetable, and partners it perfectly with goat cheese.

Beet and Goat Cheese Roulade
Ingredients:

    • 1 package active dry yeast
    • 1-1/2 lb fresh beets
    • 12 ounces fresh goat cheese
    • 2 medium onions, sliced and caramelized
    • zest of 1 lemon
    • salt and pepper

 

Directions:
1. Wrap whole beets individually in foil and roast at 375F, until tender, for about 1 hour. Cool and then peel. Slice beets as thinly as possible (on a Japanese mandolin if possible, if you don’t have one – get one!) and set aside.
2. Beat goat cheese until smooth. Add caramelized onion and lemon zest, season to taste and fill a piping bag with a large, plain tip.
3. To assemble, lay out a sheet of plastic wrap. On the wrap, lay out overlapping layers of sliced beet, in a fish scale pattern. Pipe a cylinder of goat cheese mixture on the third of the beet pattern closest to you. Carefully roll the layered beet, using the wrap over and around the goat cheese. Tighten the cylinder by rolling and twisting the ends of the wrap, tie the ends and chill for at least 4 hours.
4. To serve, gently pull out each roulade, unwrap and slice.
5. Roulades can be served on a bed of baby greens drizzled with Molasses Star Anise Glaze.

Molasses Star Anise Glaze
Ingredients:

      • 1 cup molasses
      • 1/3 c balsamic vinegar
      • 5 star anise
      • Touch of vegetable stock or water

Directions:
1. Combine all ingredients
2. Simmer on the stovetop until reduced by 1/3 to 1/2.
3. Strain out the star anise pods
4. Chill and reserve in refrigerator until needed.

Todd Perrin is the burly, entertaining, larger than life Newfoundlander who made it to the top eight in Top Chef Canada. Todd graduated from The Culinary Institute of Canada at Holland College in PEI and opened “Two Chefs” in St. John’s that was listed as one of the country’s Top 50 New Restaurants in enRoute Magazine in 2001. In 2008, he opened ‘The Chef’s Inn’, a B&B in St. John’s, where he practices farm-to-table whenever possible. Todd’s latest project is a new restaurant at Mallard Cottage in Quidi Vidi Village. Having just recently purchased this 18th century traditional Irish cottage, Todd and his partners plan to restore and convert the cottage into St. John’s most unique dining destination opening 2013.

You can follow him on Twitter at @toddperrin.

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