Are you pitching in preparing food for Thanksgiving? Whether a covered dished gathering or you are preparing all the food, I have a new dish for your Thanksgiving table courtesy of Executive Chef Bill Crouse of Sotto Sopra Restaurant. 

Beet and Goat Cheese Mousse

This casserole can be made ahead and chilled in the refrigerator with final greens and orange segments added just before service. The vibrant color and flavor of the beets will breath new life into your Thanksgiving or holiday table. I've included links to short videos on roasting beets and segmenting oranges for your convenience.

Serves 6 to 8 people

Ingredients
4 pounds beets – trimmed
Oil
Salt & Pepper
2 pounds goat cheese-room temperature
4 ounces Mascarpone cheese
2 tablespoons chopped tarragon
2 oranges, rinsed, dried, zested and juiced - reserve
¼ cup heavy cream
1 lemon, rinsed dried zested & juiced – reserve
½ lb baby arugula
Extra virgin olive oil
Salt and pepper to taste
2 cups of orange segments (can use drained canned mandarin orange segments)
½ cup of pine nuts toasted (optional)

Equipment:
½ sheet pan
Mixer with paddle attachment
7 x 12 casserole dish
Piping bag

Coat beets with oil, salt, pepper and roast uncovered at 375 until tender. Cool at least 15 to 20 minutes. Peel and slice into ¼ in slices

In mixer bowl or large bowl add the goat cheese, mascarpone cheese, chopped tarragon, orange zest, orange juice, heavy cream, lemon zest and lemon juice. Use paddle attachment if you have a Kitchen Aide mixer or whip by hand.

Assemble
1. Line the bottom of the casserole dish tightly with the slices of beets to create one layer
2. Put the goat cheese mixture in piping bag and put one tablespoon of goat cheese one inch apart. With the back of a spoon or recessed spatula smooth out the goat cheese.
3. Repeat steps one and two – or until casserole dish is full.
4. Toss arugula with extra virgin olive oil, salt and pepper, toss then top the casserole
5. Arrange the drained orange segments and optional pine nuts

Photography by Mary R. Vogt