Recipe for Roasted Beets from Executive Chef Samantha Mehler-Allaby

Executive Chef Samantha Mehler-Allaby of Veranda is used to pairing her dishes with creative cocktails since Veranda is owned and operated by Burwood Distillery. Mehler-Allaby shared this fun take on the classic beet and blue cheese pairing. The earthy sweetness of the beets and the smokiness of the Gorgonzola provide a sophisticated profile that stands up beautifully to a honey-whisky sour. She recommends a “double roast” method on the beets; the second roast truly caramelizes the natural sugars, intensifying the flavour and creating a superior texture. You’ll find this Roasted Beets dish on the current menu at Veranda, but if you’d like to enjoy it at home, with a cocktail, follow the recipes below.

Roasted Beets with Whipped Smoked Gorgonzola and Fig Balsamic

Serves: 4 (Appetizer)

Ingredients:

The Beets – First Roast

• 250g Red beets
• 250g Golden beets
• 2 Tbsp Canola oil
• Kosher salt and fresh cracked pepper, to taste

The Beets – Second Roast

• 2 sprigs Fresh rosemary (leaves stripped and finely chopped)
• 1 Tbsp Canola oil
• Kosher salt and freshly cracked pepper, to taste

Whipped Smoked Gorgonzola

• 150g Smoked Gorgonzola (Regular Gorgonzola may be substituted)
• 454g (2 blocks) Cream cheese, softened
• 1/2 cup Whipping cream
• 1 Tbsp Kosher salt

Fig Balsamic Glaze

• 1 cup Balsamic vinegar
• 1/2 cup Granulated sugar
• 1/4 cup Fig preserves (Jam or purée)

Pairing:

Cocktail: Alberta Bee Whisky Sour

• 2 oz Bee Whisperer Alberta Prairie Style Whisky
• 0.75 oz Lemon Juice
• 0.5 oz Burwood Honey Syrup
• 0.5 oz Egg White
• Angostura Bitters (Garnish)

Directions:

For The Beets

1. The Steam Roast: Preheat your oven to 180°C (350°F). Toss the red beets with 1 Tbsp of canola oil, salt, and pepper. Wrap them tightly in an aluminum foil packet; this creates a self-steaming environment that cooks the beets quickly without drying them out. Repeat this process in a separate packet for the golden beets (keeping them separate prevents the red pigment from staining the gold).
2. Cook: Place packets on a rimmed baking tray and roast for approximately 1 hour. To test for doneness, pierce a beet through the foil with a wooden skewer; if it slides in with no resistance, they are ready.
3. The Peel: Allow the beets to cool completely inside the packets. The residual steam helps the skins slip off easily. Once cooled, rub the peels off using a paper towel or a clean cloth.
4. The Sear Roast: Increase the oven temperature to 220°C (425°F). Cut the peeled beets into 1/2″ thick wedges. Keeping the colors separate, toss them with the remaining oil, chopped rosemary, salt, and pepper.
5. Caramelize: Spread the wedges onto a parchment-lined sheet tray. Roast for 10–15 minutes or until the edges look “roasty” and caramelized. Set aside to cool.

Whipped Smoked Gorgonzola

1. Soften: Remove the cream cheese from the foil and microwave for approximately 2 minutes until very soft and nearly melted.
2. Emulsify: In a food processor, combine the Gorgonzola, salt, and whipping cream. Blend until smooth.
3. Whip: Add the softened cream cheese to the processor and pulse until the mixture is light, fluffy, and completely smooth.

Fig Balsamic Glaze

1. Reduce: In a medium saucepan over medium heat, combine the balsamic vinegar and sugar. Bring to a simmer, being careful not to let it boil over.
2. The “Lava” Stage: Simmer for 5–10 minutes until reduced by half. Look for the bubbles to become thick and slow, resembling molten lava. This indicates a syrupy, coating consistency.
3. Finish: Remove from heat and carefully whisk in the fig preserves. Allow the glaze to cool completely before serving.

Assembly

Spread a generous layer of the Whipped Smoked Gorgonzola onto the base of a shallow bowl or plate. Pile the Double Roasted Beets in the center, alternating colours for visual contrast. Drizzle the Fig Balsamic over the top using a spoon or squeeze bottle.

Cocktail: Alberta Bee Whisky Sour

1. Add all ingredients to a shaker or mason jar. Lid and dry shake vigorously.
2. Add Ice and shake vigorously.
3. Strain into the desired cocktail glass over ice or straight up.
4. Add Angostura bitters to the foamy top for garnish.
5. Sip and Enjoy

Chef’s Note: For an even more intricate flavour profile, garnish with candied roasted nuts for crunch and pickled red onions for a bright, acidic pop.