Roasted Beet & Goat Cheese Timbale with Apple & Vinaigrette

I adapted this school recipe to serve 6 people. Yesterday at Whole Foods Market (Arcadia, CA), they didn’t have heads of frisée! WHY???? WHY!!!?!?! So I bought two different microgreens. I forgot how messy this dish gets when plating… you’ll have beet juice everywhere.

[100% organic]

For the Beets

  • 1½ lbs beets (5 beets)
  • Salt & freshly ground pepper
  • 2 TBS EVOO

Preheat oven to 350°F. Line a sheet pan with foil and generously salt the bottom layer. Place the beets on top of the salt layer. Season well and add 2 TBS of olive oil. Wrap up the beets and place them in the hot oven for 45-60 minutes, until done.

Remove the beets, set aside to cool, then peel them. Cut them into small squares when cool.

For the Vinaigrette

  • ½ cup EVOO
  • 4 TBS white wine vinegar
  • 2 shallots, finely minced
  • ½ bunch fresh tarragon
  • Salt & freshly ground pepper

Mix together the olive oil, vinegar, shallots, and season. Do not over mix the olive oil or else it will become bitter. Add the tarragon leaves. Lightly dress the beets with the vinaigrette and set aside. Save some vinaigrette for herb salad and apple dice.

For the Finish

  • 3 Granny Smith apples, peeled, chopped into small squares (rub with lemon to slow oxidation)
  • 6 oz. goat cheese
  • EVOO, as needed
  • ¼ cup parsley leaves, chopped roughly
  • ¼ cup chives, cut into 1-inch length
  • 1 head frisée, dark greens removed

Bring goat cheese to room temperature. With a wooden spoon, work the goat cheese to soften and season with salt and pepper. Add drops of EVOO as needed so that the cheese is spreadable.


Using a ring mold, put beets 75% of the way up the ring mold. Top with the goat cheese spread. Remove ring mold.

In a separate bowl, mix together the herbs and frisée. Season with salt and pepper, then add some vinaigrette to lightly coat. Also, toss the apple dice with remaining vinaigrette. Place a small portion of the herb salad on top of the goat cheese and spoon some diced apples around the timbale with remaining vinaigrette.

*Adapted from the French Culinary Institute.

**Much thanks to my brother, cousins, and aunt for being my line cooks and sous chefs in the kitchen.


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