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Birdie G's Beets Charoset

Photo: Jeremy Fox

Destination Dining: Beets and Apple 'Charoset' with Feta, Horseradish and Pecan

Learn how to make charoset, Birdie G's style.

Birdie G's is a destination restaurant tucked away within Santa Monica’s historic Bergamot Station in Los Angeles, where regional American cookery and timeless family recipes are celebrated in a fun atmosphere.

This recipe is shared by award winning chef Jeremy Fox. It featured as part of the S.Pellegrino Destination Dining series, a cross-state swap of restaurants' recipes between New York and Los Angeles

04 November, 2020
Average: 2.4 (27 votes)

Dietary Consideration

serves for



Baby beetroots
12 baby (reserve 2 shave raw)
Beet brine
Whipped feta
Honey mustard
½ an apple per serving, peeled and cut into bite-size chunks
Horseradish root
1-inch, peeled
Toasted pecans
1 Tbs of pecans per serving
Make the brine:
Apple cider vinegar
Still water
300 g
Caster sugar
300 g
Kosher salt
10 g
Black peppercorns
2 g
2 g mace blades
Fennel seeds
2 g
Whipped Feta
Feta cheese
250 g
Cream cheese
250 g
50 g (prepared)
20 g (prepared horseradish brine)
For the Honey Mustard
Dijon mustard
40 g
30 g (Whole grain)
Apple cider vinegar
80 g
70 g
Extra virgin olive oil
80 g
Grape seed oil
80 g

Step 01

To cook the beets:

- Preheat oven to 375F
- Wash beets under cool running water and pat dry
- Lightly coat beets in olive oil and a pinch of kosher salt
- Place beets in a baking dish with just enough water to cover the bottom of the dish
- Cover with a lid or foil and cook for about 45-60 minutes, until there is no resistance when pierced by a fork
- Remove from oven and let cool down enough to handle, then carefully rub the skins off
- Cut the beets into the desired bite-size shape and submerge with the cold brine
- Beets will hold indefinitely in the brine under refrigeration

Step 02

To make the brine:

- Bring the ingredients to the boil, strain and cool completely.

- Refrigerate until ready to use.

Step 03

To make the whipped feta:

- Let feta and cream cheese sit at room temperature for an hour.
- Combine all ingredients in a stand mixer with paddle attachment.
- Whip until smooth and creamy.
- Refrigerate.

Step 04

To make the honey mustard:

- In a mixing bowl, combine mustards and vinegar with a whisk.
- Slowly add the oils while whisking until emulsified.
- Add the honey and mix well.
- Refrigerate until ready to use.

Step 05

To plate the beets:

- Spread whipped feta on the bottom of a plate or bowl.
- Sprinkle the feta with chopped toasted pecans.
- Arrange the beets and apples on top.
- Squeeze small dots of honey mustard evenly.
- Slice raw beets very thinly and arrange on top.
- Grate fresh horseradish over it all.

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