We Cook! Mill’s Tavern Pomegranate-Roasted Beets with Goat Cheese – Edward Bolus

by Executive Chef Edward Bolus, Mill’s Tavern

Pomegranate-Roasted Beets with Goat Cheese

Mill’s Tavern’s Pomegranate-Roasted Beets is a fresh twist on the humble root vegetable. Tender roasted beets are tossed in homemade pomegranate vinaigrette and creamy goat cheese offers a symphony of sweet, tangy, and earthy notes that elevate this winter side dish to an elegant culinary delight.

Pomegranate-Roasted Beets with Goat Cheese Recipe:

Pomegranate Vinaigrette:

Ingredients:

• 3/4 cup extra virgin olive oil
• 1/4 cup pomegranate molasses
• 1/2 tsp. fresh ground black pepper
• 1 tsp. Urfa pepper

Instructions: 

1. In a food processor or blender, combine pomegranate molasses, black pepper, and Urfa pepper.
2. Slowly pour in the extra virgin olive oil while blending until fully incorporated. Set the vinaigrette aside.

Roasted Beets:

Ingredients:

• 12 small or 2 large beets
• 2 Tbsp. fresh thyme or 1 tsp. dried
• 1/2 cup fresh pomegranate seeds
• 4 oz. firm goat cheese
• 4 chives, chopped
  

Instructions:

1. Preheat the oven to 350F (175C).
2. Wash the beets thoroughly.
3. Individually prepare each beet: Drizzle a couple tablespoons of the prepared vinaigrette and thyme on the beet, then wrap it tightly with aluminum foil.
4. Place the wrapped beets in a roasting pan and roast for about an hour or until the beets are tender when pierced with a fork.
5. Once cooked, remove the beets from the oven and let them cool. Peel the beets using a dry towel, wiping downward to remove the skin. Trim off the pointed tip.
6. Cut the cooled beets into chunks and place them in a mixing bowl. Add pomegranate seeds and crumbled goat cheese to the bowl.
7. Drizzle the beet mixture with the prepared pomegranate vinaigrette and gently toss to coat.
8. Garnish the dish with chopped chives before serving.

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.