{"id":5300,"date":"2019-05-09T14:45:01","date_gmt":"2019-05-09T18:45:01","guid":{"rendered":"https:\/\/monastere.ca\/non-classifiee\/roasted-beetroot-mousse-and-goat-cheese-canapes\/"},"modified":"2019-06-03T18:50:39","modified_gmt":"2019-06-03T22:50:39","slug":"roasted-beetroot-mousse-and-goat-cheese-canapes","status":"publish","type":"post","link":"https:\/\/monastere.ca\/en\/recipes\/roasted-beetroot-mousse-and-goat-cheese-canapes\/","title":{"rendered":"Roasted Beetroot Mousse and Goat Cheese Canap\u00e9s"},"content":{"rendered":"<div class=\"item wysiwyg component-paragraph\" ><div class=\"container\">\n<p>Our chef\nJean-Mathieu Leclerc created a simple and succulent recipe you can make for\nyour guests as an appetizer: roasted beetroot mousse and goat cheese canap\u00e9s. It\u2019s\na colourful recipe that is good for your health.<\/p>\n<\/div><\/div>\n\n\n<!--more-->\n\n\n<div class=\"item wysiwyg component-image\" ><div class=\"container\">\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/monastere.ca\/wp-content\/uploads\/old\/2019\/05\/Canap\u00e9s-ch\u00e8vre-betterave-1920x1440-1024x768.jpg\" alt=\"\" class=\"wp-image-4155\"\/><\/figure>\n<\/div><\/div>\n\n<div class=\"item wysiwyg component-paragraph\" ><div class=\"container\">\n<p>The surprising duo of beetroot and goat cheese has\nmultiple health benefits and is very versatile. Beetroot is rich in\nantioxidants, which help to improve cardiovascular health as well as vitamins\nand minerals, including folic acid (good for future moms)! Try it raw, cooked,\nchopped or juiced during the fall, winter and spring to strengthen your body. Remember\nthat beetroot keeps its properties during these seasons and stays fresh at home,\ndeveloping a sweet taste with colder weather. Furthermore, did you know that it\nis grown locally? This is another advantage that makes it all the more\nattractive!<\/p>\n<\/div><\/div>\n\n<div class=\"item wysiwyg component-paragraph\" ><div class=\"container\">\n<p>At Le Monast\u00e8re\u2019s restaurant, we serve beets from the <a rel=\"noreferrer noopener\" aria-label=\" (s\u2019ouvre dans un nouvel onglet)\" href=\"http:\/\/info.monastere.ca\/ensemble-pour-la-richesse-du-terroir-quebecois\/\" target=\"_blank\">solidarity cooperative Le PR\u00c9<\/a> (stand for Producteurs et Restaurateurs \u00c9coresponsables in french), co-founded by our executive chef, Christophe Perny. Near the end of winter, our beets come from <a href=\"https:\/\/www.facebook.com\/lafermehanteelotbiniere\/\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\" (s\u2019ouvre dans un nouvel onglet)\">La Ferme Hant\u00e9e<\/a>, a biodiverse vegetable farm, which is a member of the coop, where many passionate farmers work.<\/p>\n<\/div><\/div>\n\n<div class=\"item wysiwyg component-paragraph\" ><div class=\"container\">\n<p>Goat cheese is an excellent source\nof calcium and low in cholesterol. It also has low lactose content, making it\nmore digestible than other cheeses.<\/p>\n<\/div><\/div>\n\n<div class=\"item wysiwyg component-heading\" ><div class=\"container\">\n<h3 class=\"wp-block-heading\"><strong>Ingredients<\/strong><\/h3>\n<\/div><\/div>\n\n<div class=\"item wysiwyg component-paragraph\" ><div class=\"container\">\n<p><strong>Mousse (enough\nfor about 35 canap\u00e9s)<\/strong><\/p>\n<\/div><\/div>\n\n<div class=\"item wysiwyg component-list\" ><div class=\"container\">\n<ul class=\"wp-block-list\"><li>2 red beets <\/li><li>500 grams of goat cheese (<a href=\"http:\/\/www.alexisdeportneuf.com\/en\/products\/goat-cheese\/chevre-des-neiges\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\" (s\u2019ouvre dans un nouvel onglet)\">Ch\u00e8vre des neiges<\/a>)<\/li><li>30\u00a0ml (2 tbsp) of olive oil<\/li><li>45\u00a0ml (3 tbsp) of fresh lemon juice<\/li><li>Salt and pepper<\/li><\/ul>\n<\/div><\/div>\n\n<div class=\"item wysiwyg component-paragraph\" ><div class=\"container\">\n<p><strong>Garnish<\/strong><\/p>\n<\/div><\/div>\n\n<div class=\"item wysiwyg component-paragraph\" ><div class=\"container\">\n<p>Garnish with walnuts or pine nuts or\na salad made with carrot, turnip, cucumber and chives.<\/p>\n<\/div><\/div>\n\n<div class=\"item wysiwyg component-paragraph\" ><div class=\"container\">\n<p>For the salad:<\/p>\n<\/div><\/div>\n\n<div class=\"item wysiwyg component-list\" ><div class=\"container\">\n<ul class=\"wp-block-list\"><li>1 average size carrot<\/li><li>1 turnip <\/li><li>1\/2 cucumber <\/li><li>Fresh chives to taste<\/li><li>1 cup (250 ml) of <a rel=\"noreferrer noopener\" aria-label=\" (s\u2019ouvre dans un nouvel onglet)\" href=\"http:\/\/lavinaigrerie.com\/vinaigres-biologiques\/?lang=en\" target=\"_blank\">red currant vinegar<\/a> from <a href=\"http:\/\/lavinaigrerie.com\/?lang=en\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\" (s\u2019ouvre dans un nouvel onglet)\">Vinaigrerie du Capitaine<\/a><\/li><\/ul>\n<\/div><\/div>\n\n<div class=\"item wysiwyg component-paragraph\" ><div class=\"container\">\n<p><strong>Garnish for\nthe salad<\/strong><\/p>\n<\/div><\/div>\n\n<div class=\"item wysiwyg component-paragraph\" ><div class=\"container\">\n<p>Fresh sprouts and alfalfa<\/p>\n<\/div><\/div>\n\n<div class=\"item wysiwyg component-paragraph\" ><div class=\"container\">\n<p><strong>Crackers<\/strong><\/p>\n<\/div><\/div>\n\n<div class=\"item wysiwyg component-paragraph\" ><div class=\"container\">\n<p>We have opted for GMO-free crackers: <a rel=\"noreferrer noopener\" aria-label=\" (s\u2019ouvre dans un nouvel onglet)\" href=\"https:\/\/www.kiinaturals.com\/fr\/\" target=\"_blank\">Kii naturals<\/a> with <a href=\"https:\/\/www.kiinaturals.com\/fr\/products\/signature-fr\/\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\" (s\u2019ouvre dans un nouvel onglet)\">cranberries and pumpkin seeds<\/a>. <\/p>\n<\/div><\/div>\n\n<div class=\"item wysiwyg component-heading\" ><div class=\"container\">\n<h3 class=\"wp-block-heading\"><strong>Preparation\n<\/strong><\/h3>\n<\/div><\/div>\n\n<div class=\"item wysiwyg component-list\" ><div class=\"container\">\n<ol class=\"wp-block-list\"><li>Preheat the oven to 400 \u00b0F.<\/li><li>If you opt for the salad garnish, peel the carrot and\nturnip. Then slice all the vegetables into small cubes, slice the chives and\nmarinate everything in the red currant vinegar. Wait to garnish your canap\u00e9s at\nthe end.<\/li><li>Peel and cut the beets into one-inch cubes. <\/li><li>In a bowl, mix the beet cubes with the olive oil and\nadd a pinch of salt and pepper.<\/li><li>Place the beet cubes on a baking sheet lined with\naluminum foil and bake for about 30 minutes (until beets are roasted and\ntender).<\/li><li>Let cool. <\/li><li>Put the roasted beet cubes in the food processor, and then\nadd the goat cheese and fresh lemon juice. <\/li><li>Mix in the food processor until it becomes a smooth,\nconsistent mousse.<\/li><li>Spread the mousse over the crackers with a pastry bag with a fluted tip to\nget the result shown in the picture, or simply use a knife to spread it evenly.<\/li><li>Garnish with\nnuts or suggested salad.<\/li><li>Serve with\nfresh sprouts and alfalfa.<\/li><\/ol>\n<\/div><\/div>\n\n<div class=\"item wysiwyg component-paragraph\" ><div class=\"container\">\n<p>Enjoy it in <a href=\"https:\/\/info.monastere.ca\/en\/conscious-eating\/\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\" (s\u2019ouvre dans un nouvel onglet)\">with mindfulness,<\/a> joy and gratitude!<\/p>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"Our chef Jean-Mathieu Leclerc created a simple and succulent recipe you can make for your guests as an appetizer: roasted beetroot mousse and goat cheese canap\u00e9s. It\u2019s a colourful recipe that is good for your health.","protected":false},"author":1,"featured_media":5301,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[153],"tags":[],"authors":[159],"class_list":["post-5300","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","authors-monastere"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Roasted Beetroot Mousse and Goat Cheese Canap\u00e9s - Monast\u00e8re des Augustines<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/monastere.ca\/en\/recipes\/roasted-beetroot-mousse-and-goat-cheese-canapes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Roasted Beetroot Mousse and Goat Cheese Canap\u00e9s - Monast\u00e8re des Augustines\" \/>\n<meta property=\"og:description\" content=\"Our chef Jean-Mathieu Leclerc created a simple and succulent recipe you can make for your guests as an appetizer: roasted beetroot mousse and goat cheese canap\u00e9s. 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