Deep ruby beets. Buttery Camembert. A little crunch, a little pepper, and a very good reason to set the table.

Roasting brings out a beet’s sweetness. MouCo Camembert meets it with a soft, creamy center and an earthy rind, while arugula and toasted pistachios keep each forkful lively. A light drizzle of balsamic brings the whole plate into focus.

This combination comes from The Penrose Room’s menu at The Broadmoor in Colorado Springs. The restaurant lists the dish as “Roasted Ruby Red Beet & Brie,” with MouCo Camembert named in the ingredients. Here’s our way to bring that elegant little salad to your own table.

Home preparation by MouCo; quantities and method developed from the restaurant’s menu description.

🧂 Ingredients

Serves 4 as a starter
Active prep: about 20 minutes · Roasting: 45–65 minutes · Total: about 75–90 minutes, including cooling

• • 4 medium red beets, about 1¼ lb (570 g), scrubbed and tops trimmed
  • 1 wheel MouCo Camembert, 4.4 oz (125 g)
  • 3 oz (85 g) baby arugula, washed and thoroughly dried
  • ¼ cup (30 g) shelled, unsalted pistachios
  • 2 tablespoons (30 ml) extra-virgin olive oil, divided
  • 1 tablespoon (15 ml) aged balsamic vinegar, plus a little more to finish if desired
  • Fine salt and freshly ground black pepper, to taste

👣 Instructions

1. 1. Let the oven do the sweetening. Heat the oven to 400°F (200°C). Put the beets in a small baking dish, rub with 1 teaspoon of the olive oil and sprinkle lightly with salt. Add 2 tablespoons of water to the dish and cover tightly with foil. Roast for 45–65 minutes, until a small knife slides easily into the center. Larger beets may need longer.
   2. Cool, peel and slice. Uncover carefully and let the beets cool until comfortable to handle. Rub off the skins with a paper towel, trim the ends and cut into slim wedges or thick slices. Let them cool to room temperature so they won’t wilt the arugula.
   3. Toast the pistachios. While the beets cool, warm a small dry skillet over medium-low heat. Add the pistachios and stir for 3–4 minutes, until fragrant and lightly toasted. Tip onto a plate, cool and roughly chop.
   4. Give the Camembert a little time. Remove all packaging and cut the chilled wheel into 12 wedges, leaving the edible rind on. Let it stand for about 20 minutes while you finish the salad.
   5. Dress lightly. Whisk the remaining olive oil with the balsamic and a pinch each of salt and pepper. Toss the beets with about half the dressing. In a separate bowl, gently toss the arugula with just enough of the remainder to gloss the leaves.
   6. Make four beautiful plates. Divide the arugula and beets among plates. Add 3 wedges of Camembert to each, scatter with pistachios and finish with a few drops of balsamic if you like. Serve straight away.

🎯 Notes & Pairings

• • A small detail from the menu. The Penrose Room specifies Olivewood Balsamico. For this home preparation, choose an aged balsamic with enough body to cling to the beets; add it sparingly so the Camembert still has room to shine.
  • Make the slow part ahead. Roast, peel and refrigerate the beets a day ahead. Bring them out while you prepare the cheese and greens, then dress everything just before serving.
  • Keep the colors crisp. Dress the beets separately from the arugula and add the cheese last. A little care keeps those ruby juices from turning the whole plate pink.
  • At the table. Try a dry rosé or sparkling water with lemon. A few slices of warm baguette make a welcome addition.

A dining room with a view—and a long memory

The Broadmoor opened in 1918, establishing a Colorado Springs tradition of dinner as an occasion. The Penrose Room followed in 1961. Its ninth-floor setting, tableside service and sweeping views still give an evening there a sense of ceremony. A plate of roasted beets and Fort Collins cheese belongs comfortably in that company: beautiful ingredients, thoughtfully put together.

Menu reference: The Penrose Room’s online dining menu, October 22, 2026.

Visit The Penrose Room  |  See the original menu  |  The Broadmoor’s history  |  Inside The Penrose Room with the MICHELIN Guide

Hero artwork: an AI-assisted geometric illustration in MouCo label colors, based on a reference photograph of The Penrose Room’s dining room.