alive logo

New Potato and Oka Melt with Pickled Beets

Serves 6.


    New Potato and Oka Melt with Pickled Beets

    The pickled beets cut through the richness of the cheese in this dish. It is perfect for lunch or as a savoury after the main course in a multicourse dinner. If Oka is tough to find, experiment with the artisan cheese of your choice, but keep the flavour profile relatively mellow–no big blues!


    New Potato and Oka Melt with Pickled Beets


    • 18 small new potatoes
    • 1 lb (454 g) Oka cheese
    • 6 small golden beets and 6 candy cane beets (alternatively, 1 quart (1 L) pickled beets)
    • 2 Tbsp (30 mL) white wine vinegar
    • 1 shallot
    • Salt and freshly ground black pepper



    Preheat oven to 350 F (180 C). Cook the new potatoes in boiling salted water (about 10 to 12 minutes). If you are using fresh beets, cook them in boiling salted water. If they are very small, they will take approximately the same amount of time as the potatoes.


    When the vegetables are cooked, drain them and let them cool. When the potatoes are cool enough to handle, cut them in half and place six halves facing up in the centre of six ovenproof plates. Slice six wedges of cheese and place one wedge on each mound of potatoes. Place the plates in the oven. If using fresh beets, peel and slice the beets into quarters. While they are still warm, toss them in a marinade of the vinegar, shallots, and seasoning.


    Remove the plates from the oven when the cheese has melted. Garnish each plate with five quarters of marinated or pickled beets. (The leftover marinated beets keep very well in the refrigerator.) Serve at once.


    Like this recipe?

    This recipe is part of the An Exhibition of Culinary Consciousness collection.



    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.