Marinated Red Beet and Fair Winds Chvreroulade

From Xavier Lacaze, Muse Restaurant.

2009 Sep/Oct


Red Wine Reduction:

  • 1 bottle of cabernet sauvignon or cabernet franc
  • 3/4 c. sugar
  • 1 t. black peppercorns
  • 1 cinnamon stick

Red Beet and Chèvre Roulade:

  • 2 large red beets
  • 1/2 c. red wine
  • 1/2 c. balsamic vinegar
  • 2 T. runny honey
  • salt and freshly ground black pepper to taste
  • 10 oz. chèvre (soft goat cheese, preferably from Fairwinds Farm)
  • 3 oz. cream cheese
  • 1 T. chopped parsley
  • 2 T. toasted pine nuts
  • 2 T. extra-virgin olive oil

Caramelized Figs:

  • 5 fresh figs
  • 1/3 c. brown sugar


To make the red wine reduction:
combine all the ingredients in a saucepan and bring to a boil. Reduce the heat to a slow simmer and reduce the liquid to a syrupy consistency of about 1/2 c. Strain and set aside until needed.

To make the roulade: peel and slice the beets very thin using a mandolin, if you have one, or a very sharp knife. (The slices need to be very thin because they are not cooked.) Whisk together the red wine, balsamic vinegar, 1 T. honey and salt and pepper in a bowl. Toss the sliced beets in the vinegar mixture and let them marinate for 20 minutes. Marinating the beet slices “cooks” and softens them a bit.

In a large bowl, using a spatula, mix the chèvre, cream cheese, 1 T. honey, chopped parsley, pine nuts and olive oil. Mix until smooth, season with salt and pepper. Transfer the mixture into a piping bag without a tip at the end of the bag. Take the beet slices out of the marinade and place them on paper towels to dry.

Take a large piece of plastic wrap – about 1-1/2 ft. – and spread it across your counter top. Lay the beet slices in 3 or 4 rows, depending on the size of the beets, lengthwise to form a rectangle, overlapping the beets a little so you don’t have any holes between them. Leave about 2 inches of plastic wrap at the top and bottom of the beet rectangle. Using the piping bag, squeeze the cheese mixture in a log shape down the centre of the beets lengthwise. Using the long side of the plastic wrap, roll the beets over the log of cheese (like rolling a sushi roll). Using a gently rocking motion, roll until the beets wrap around the cheese. Continue rolling until the roulade is tightly wrapped. (The tighter it is, the easier it will be to cut later.) Twist the ends as close to the roll as you can and knot in place. Place in the fridge until firm enough to cut, at least 30 minutes.

To caramelize the figs: quarter them and lay them on a cookie sheet generously sprinkled with brown sugar. Broil the figs in the oven until the sugar is caramelized. Remove and reserve.

To assemble: Take the roulade out of the fridge and unwrap the plastic film. Slice the roulade about 1/2-inch thick and place the slices on a serving plate or on individual plates. Place the caramelized figs on top of or around the roulade and drizzle the red wine reduction over the roulade.
Serves 4 to 6.