Candy cane beets are used in chef CJ Jacobson's Beets & Berries at Girasol in Studio City, California.
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Beets & Berries

CJ Jacobson, Girasol, Studio City, CA - April 23rd, 2014

For 1 serving

Goat’s milk cheese cream:

  • 1 cup goat’s milk cheese
  • 2 Tbsps. heavy cream
  • salt
  • black pepper, freshly ground

Whisk cheese and cream together until smooth; season; reserve.


  • 4 to 6 baby beets of different varieties
  • 1 Tbsp. roasted hazelnuts
  • 3 blueberries
  • 2 raspberries
  • 1 strawberry, halved or quartered
  • 1 blackberry
  • 1 fig, halved
  • assortment of herb leaves such as chervil, parsley, tarragon, shiso, minutina, or New Zealand spinach
  • extra-virgin olive oil
  • 1 lemon, juiced
  • seasoned salt

1) Boiled beets in large pot 20 minutes (or until cooked through); peel; slice into half or quarters, or shave into thin pieces on a mandolin; reserve.

2) To serve, smear cream on plate; place beets on top; sprinkle hazelnuts around; add berries and fig; arrange herbs on top; drizzle olive oil and lemon juice around; season with pinch of salt.