Fire-Roasted Vegetables and Goat Cheese Parfait

Fire-Roasted Vegetables and Goat Cheese Parfait
6 servings

Recipe courtesy of Eric Ripert, Executive Chef, Le Bernardin in New York, NY.

Though a traditional parfait usually includes ice cream, Eric calls this dish a parfait because of its tall shape and creamy texture. Chunks of roasted beet, potato and apple are set up in a ring mould and held together with goat cheese whipped with some sour cream. The trick in this packaging is the vegetables must be room temperature. If they are too hot, the cheese will melt, if they are too cold, the veggies will not have the best flavour. The sharp arugula and the beet-walnut oil sauce elevate the dish …it’s got a beautiful balance. Yield is 6 servings.



Fire-Roasted Vegetables

large beets
large russet potatoes (about 1 ½ pounds)
lady apples (or substitute Cortland apples)
Finely ground sea salt and freshly ground white pepper
Tbsp olive oil
oz fresh goat cheese
cup sour cream
small shallot, minced
Tbsp thinly sliced chives
Coarse salt and freshly cracked black pepper

Beet Sauce

Reserved beet scraps from roasting the beets
Tbsp sherry vinegar
Tbsp walnut oil


tsp Dijon mustard
tsp fine sea salt
pinch freshly ground white pepper
Tbsp sherry vinegar
2 ½
Tbsp extra virgin olive oil
cup canola oil


large bunch arugula
Tbsp thinly sliced chives


Step 1

Preheat oven to 400 degrees F.

Step 2

Wrap the beets, potatoes and apples separately in aluminium foil so that you have one package of beets, one of potatoes and one of apples.

Step 3

Season with salt and pepper and add 1 tbsp. of the olive oil to each package.

Step 4

Place the packages in the oven.

Step 5

Roast the apples for 12 to 15 minutes or until fork tender.

Step 6

Roast the beets and potatoes for 35 to 40 minutes or until fork tender.

Step 7

When the vegetables are cool enough to handle, peel and cut them into 1/2-inch cubes.

Step 8

You need 60 potato cubes, 60 apple cubes and 96 beet cubes.

Step 9

Reserve the beet scraps to make the beet sauce and set all the vegetables aside separately at room temperature.

Step 10

Meanwhile, combine the goat cheese and sour cream in a bowl and stir to blend.

Step 11

Add the shallot and chives and stir to combine.

Step 12

Season to taste with salt and pepper.

Step 13

(If making ahead, cover and refrigerate but bring back to room temperature before serving.)

Step 14

For the sauce, place the beets scraps in a blender with the sherry vinegar and puree to a smooth consistency.

Step 15

Transfer the beet puree to a bowl and mix in the walnut oil; do not emulsify—this should be a broken vinaigrette.

Step 16

Set aside.

Step 17

In a small bowl, whisk together the mustard, salt, pepper and vinegar until the salt dissolves.

Step 18

Constantly whisking, slowly drizzle in the olive oil, then the canola oil.

Step 19

Store in the refrigerator for up to 1 week.

Step 20

Place a 2-inch wide by 3-inch high ring mould in the centre of each plate and spread 1 tbsp. of the goat cheese mixture in the bottom.

Step 21

Top the goat cheese in each mould with 10 cubes of potato, another dollop of goat cheese, 10 cubes of apple, another dollop of goat cheese and 10 cubes of beet.

Step 22

Finish with a layer of goat cheese.

Step 23

Reserve the remaining beet cubes to garnish around the parfait.

Step 24

Toss the arugula with enough vinaigrette to coat.

Step 25

Top each parfait with a bit of arugula salad and remove the ring moulds.

Step 26

Drizzle the beet sauce around the plates.

Step 27

Sprinkle the remaining beet cubes and the chives around the parfaits.

Step 28

Serve immediately.

Rate Recipe

My rating for Fire-Roasted Vegetables and Goat Cheese Parfait