Roseville Dinner Menu Recipe

Roast the beets

Preheat the oven to 400°F (200°C). Trim beet greens, scrub beets clean and pat dry. Toss beets with 2 tbs olive oil, 1 tsp thyme, 1 tsp kosher salt and 1 tsp black pepper. Wrap each beet loosely in aluminum foil (or place in a covered baking dish). Roast on a sheet pan until fork-tender, 45–60 minutes depending on size. Remove from oven, unwrap and let cool until you can handle them, about 15 minutes. Slip skins off by rubbing with a paper towel; slice into wedges and set aside.

Make whipped goat cheese

In a small bowl or food processor, combine 6 oz goat cheese, 2 tbs Greek yogurt, 1 tbs lemon juice, 1 tsp lemon zest and 1 tsp honey. Blend or whip until smooth and fluffy. Taste and adjust seasoning with a pinch of salt and more honey or lemon if desired.

Assemble starter

Arrange whipped goat cheese in the center of a serving plate or divide among 4 small plates. Fan roasted beet wedges around the cheese. Scatter microgreens and toasted walnuts over the beets and cheese. Drizzle any remaining pan juices or a small splash of olive oil over the beets. Serve warm or at room temperature.

Prep and par-cook potatoes

Place 2 lbs peeled and chunked russet potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 15–18 minutes. Meanwhile, smash 1 garlic clove with the flat of a knife and set aside to infuse the milk.

Cook chicken

Pat the 6 chicken thighs dry with paper towels. Season both sides with 1.5 tsp kosher salt and 1 tsp black pepper. Lightly dredge each thigh in 1/2 cup flour, shaking off excess. Heat a large skillet over medium-high heat and add 2 tbs butter and 2 tbs olive oil. When the fat is hot and shimmering, place chicken skin-side down (work in batches if needed) and sear without moving until skin is deep golden and crisp, 6–8 minutes. Flip and sear the other side 4–5 minutes until cooked through (internal temperature 165°F / 74°C). Transfer chicken to a plate and tent with foil; reserve pan drippings in the skillet.

Make mushroom Marsala sauce

To the same skillet with reserved drippings, add sliced 10 oz mushrooms and cook over medium-high heat until they release liquid and begin to brown, about 6–8 minutes. Add 2 tbs finely chopped shallot and 3 minced garlic cloves; cook 1–2 minutes until fragrant. Pour in 3 tbs Marsala wine to deglaze the pan, scraping up browned bits. Allow the wine to reduce by half (about 1–2 minutes), then add 1 cup chicken stock. Simmer until the sauce reduces and slightly thickens, about 4–5 minutes. Stir in 1/2 cup heavy cream and simmer another 2 minutes to finish. Return chicken to the skillet, spoon sauce over the thighs and heat through for 1–2 minutes. Sprinkle with 2 tbs chopped parsley before serving.

Finish mashed potatoes

While chicken cooks, drain the potatoes and return to the still-warm pot. Discard the smashed garlic or keep for extra flavor. Warm 1/2 cup whole milk with 3 tbs butter until butter melts (microwave or small saucepan). Mash potatoes until mostly smooth, then add warm milk-butter mixture, 1/2 cup grated Parmesan and 1/2 tsp freshly ground black pepper. Mash or use a handheld mixer to reach desired creaminess. Taste and adjust salt as needed.

Plate the main

Spoon a generous portion of garlic Parmesan mashed potatoes onto each plate. Place a pan-seared chicken thigh alongside and spoon mushroom Marsala sauce and mushrooms over the chicken and around the potatoes. Garnish with reserved chopped parsley. Serve immediately.

Heat a large skillet over medium heat. Add 1 tbs butter and 1 tsp olive oil. When the butter foams, add 1 lb trimmed asparagus in a single layer. Season with 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring or shaking the pan occasionally, until asparagus is bright green and tender-crisp, 4–6 minutes depending on thickness. Finish with 1 tsp lemon juice, toss to coat, and transfer to a serving dish. Serve hot alongside the chicken.

Make mascarpone filling

In a bowl, whisk together 8 oz mascarpone, 2 tbs powdered sugar and 1/2 tsp vanilla extract until smooth and slightly airy. Taste and add more sugar if you prefer it sweeter.

Assemble tart cups

Divide the mascarpone mixture evenly among the 4 tartlet shells. Top each with mixed berries (about 1/2 cup per tartlet, arranging a pretty mix of berries). Zest 1/2 tsp lemon over the berries and garnish each tart with a fresh mint leaf. Chill briefly if desired (15–20 minutes) and serve.