Bite with Belkys: Roasted Beet and Goat Cheese Cannelloni from Rouge Waterfront Dining

The Chef: Michael Korchmar
The Restaurant: Rouge Waterfront Dining
The Dish: Roasted Beet and Goat Cheese Cannelloni

Ingredients:
1 Tbs of sour cream
2 Tbs of goat cheese
kosher salt, to taste
black pepper, to taste
1/2 of a jumbo beet
1 tsp of extra virgin olive oil
1 sprig of fresh thyme

Method of Preparation:
-Start by preparing the filling. In an electric mixer, combine sour cream and goat cheese. Then, season with a pinch of salt and pepper. Chef Michael transfers this to a pastry bag.

-Next, place the beet on a sheet of aluminum foil. Pour a drizzle of extra virgin olive oil over the top and add sea salt, pepper and a fresh thyme. Then, wrap up the beet and let it bake in a 375 degree oven for about an hour.

-After the beets are cooked and cooled down a bit, remove the skin and slice them thin.

-Arrange the slices over plastic wrap and add a thin layer of the mousse filling. Then, roll it up.

Cut the roll into small pieces and remove the plastic wrap. You can serve it with baby arugula, citrus segments and toasted pistachios.

Serves: 1-2

Serving Suggestion: Rouge Martini

FOR MORE INFORMATION:
Rouge Waterfront Dining
Intracoastal Mall
3957 NE 163 St
North Miami, FL 33181
(305) 944-9997
www.rougewaterfront.com