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Home-Made With Boehmer

Toronto is quickly becoming one of the culinary capitals of the world. With Torontonians dining out more than New Yorkers and new restaurants opening every week, it's not hard to see why.

As such, we have decided to start spotlighting the city's amazing food culture by providing you with recipes from some of Toronto's best.

Be sure to check back every couple of weeks for brand new ideas to try at home!

The week Chef Paul Boehmer from his namesake restaurant, Boehmer, shares his recipe for Baby Beet Salad. Opened in 2010 Boehmer's philosophy attempts to make sure that nothing on the menu is "arbitrary."

Their website goes on to say "Every thing has a purpose, every choice has meaning and each experience brings pleasure."

Give it a try!

Boehmer’s Baby Beet Salad

(serves 4)



•    6 of each – red, yellow and candy cane baby beets
•    300 ml of goat cheese
•    1 small container of baby arugula
•    1 bunch of chives – chopped
•    salt and pepper to taste


•    1/3 cup cranberry plum vinegar
•    3/4 cup vegetable oil
•    1 tablespoon chopped shallots


In three separate pots, boil your beets for 20-25 minutes. Place under cold, running water. Once cool, peel the beets with your hands (to prevent your skin from staining, wear rubber gloves). Quarter the beets and place them in a mixing bowl.

Make your vinaigrette by mixing the cranberry plum vinegar, vegetable oil and chopped shallots.

In two separate bowls, generously – and gently – coat your beets and baby arugula with vinaigrette. Season with salt and pepper.

Place arugula on the plates first. Gently toss your beets and place them in the centre of the baby arugula. Top each with a dollop of goat cheese and sprinkle with chopped chives.

For more information about the restaurant, to see their full menu or to make a reservation, visit them online at

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