Beets Three Ways

Words Samantha Evans, Marketing Manager, Atelier (introduction) and Matt Jackson, Owner & Chef, Atelier (recipes)
Photo Janis Jean

Beets from the Saanich Peninsula shine in these three elevated dishes, each showcasing the depth and versatility of this vibrant root vegetable. With a focus on hyper-local ingredients, these recipes highlight the farm-to-table experience in the most delicious way. A beet and goat cheese tart features delicate, flaky tart shells with a luxurious filling of tangy local goat cheese, whipped with fresh lemon zest and a touch of black pepper, and sweet, earthy beets layered on top. Roasted beet and squash salad is a stunning seasonal salad that brings together the best of the Saanich Peninsula. Roasted butternut squash and beets add depth and warmth, balanced by peppery arugula and bursts of tart pomegranate. Finally, beets with lamb and herb chimichurri is a truly showstopping main course, where tender seared lamb pairs beautifully with the earthy sweetness of beets in two forms – silky beet purée blended with butter and balsamic, and roasted beet wedges for texture.

Beet & Goat Cheese Tart
Serves 4

• 4 small tart shells (pre-baked)
• 4 oz local goat cheese
• 2 medium beets, peeled and boiled until tender
• 1 lemon (zested and juiced)
• 1 tbsp olive oil
• salt & black pepper, to taste

Instructions:

1. In a bowl, whisk together goat cheese, lemon zest, lemon juice, salt and black pepper until smooth.
2. Slice the cooked beets into thin rounds.
3. Spread the goat cheese mixture evenly into the tart shells.
4. Arrange beet slices on top, overlapping slightly.
5. Drizzle with olive oil and sprinkle with additional black pepper before serving.

Roasted Beet & Squash Salad
Serves 4  

• 2 medium beets, peeled and cubed
• 1 small butternut squash, peeled and cubed
• 4 cups arugula
• ½ cup pomegranate seeds
• ¼ cup crumbled feta
• 2 tbsp olive oil (for roasting)
• salt & black pepper, to taste

For the Vinaigrette:

• 2 tbsp honey
• 2 tbsp apple cider vinegar
• 3 tbsp olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Toss beets and squash with olive oil, salt and black pepper. Roast for 25-30 minutes or until tender.
2. In a small bowl, whisk together honey, apple cider vinegar and olive oil to create the vinaigrette.
3. Arrange arugula in a large bowl or on a platter. Add roasted beets and squash.
4. Sprinkle with pomegranate seeds and crumbled feta.
5. Drizzle with vinaigrette just before serving.

Seared Lamb with Beets & Herb Chimichurri
Serves 2-4

• 1 rack of lamb or lamb saddle
• 3 medium beets, peeled
• 3 medium carrots, peeled and halved
• 2 tbsp olive oil (for roasting)
• salt & black pepper, to taste
• 2 tbsp butter
• 1 tbsp balsamic vinegar

For the Chimichurri:

• ¼ cup parsley, finely chopped
• ¼ cup mint, finely chopped
• 1 shallot, minced
• 1 clove garlic, minced
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, and black pepper. Roast for 25-30 minutes.
2. Boil beets until tender. Blend half the beets with butter and balsamic vinegar to create a smooth purée. Cut the remaining beets into wedges.
3. Heat a pan over medium-high heat. Season lamb with salt and pepper. Sear on both sides, then cook to desired doneness. Let rest before slicing.
4. In a bowl, mix parsley, mint, shallot, garlic, olive oil, and apple cider vinegar to make the chimichurri.

Plate lamb with beet purée, roasted carrots, and beet wedges. Drizzle with chimichurri before serving.