The true story of a new recipe...Beet and Goat Cheese Cannelloni

One friend of mine asked me to prepare an appetizer with beet and goat cheese. So I started to think (yes it is possible...) and remembered that I once cooked a beet and goat cheese millefeuille for my parents and my wife in Paris when I was still an amateur chef... A few days later, I remembered preparing a cannelloni of red pepper and goat cheese (see post). I then imagined using the same technique of forming a cannelloni in a plastic wrap replacing red pepper with very thin sliced beets. Two weeks ago, while visiting family in law in California, we went to a huge Japanese supermarket called Mitsuwa and bought a small plastic mold used to form even sushi sizes (called NAGASHIKAN in Japan). At that time it was more an impulsive buy (not very expensive though..., $1.99!!!) but I later found out that I could actually use that device to form my cannelloni.

Here are some explications about the technique used :

• Using a mandoline, cut thin slices (1 to 2 mm, otherwise would break when curved) of cooked red beet
• Then I cut those slices into strips at the exact width of the mould
• Depending on the size of the beet, you may have to cut them lengthwise as they should be too long (otherwise slices placed in the mould would overlap and form a too thick layer)
• On the bottom of the mold, place one slice of beet, spoon some goat cheese and place a second piece of beet. Then place nicely each border of the beet pieces (you may use a small nice to do so) to form a roll
• Place the top of the mold and press firmly to shape a nice sushi / cannelloni.
• Unmold and roll it in plastic wrap as you would do with a makisu (in Japanese cooking, a makisu (巻き簾) is a mat woven from bamboo and cotton string that is used in sushi preparation)
• Roll both ends to pressure the piece and keep the nice and firm form
• You can keep them in the fridge or freezer

A drawback of mixing goat cheese and red beet is that the nice white color doesn't stay immaculate for long...One trick (not tested yet) would be to use a vegetable or herb leaf between goat cheese and beet. Thinking of Japanese food, may be a leaf of shiso would make it!

The dish was served with a mint and orange vinaigrette

• 3 TBS balsamic
• 2 TBS olive oil
• Juice of 1 orange
• Few mint leaves (ciseler)
• Pinch of sugar
• S&P