Beets Three Ways with Frisee Lettuce, Raw Honeycomb, Orange, Blackberry, Walnuts, Goat Cheese & Olive Oil

Recipe by Chef Spencer Ivankoe

Roasted Beets

Ingredients

3 Medium Red Beets

3 Medium Yellow Beets

2 Candied Striped Beets

Vegetable Oil

Salt

1 cup of water

Tin Foil

 

Instructions

Preheat oven at 375 degrees

Place one beet in a piece of tin foil

Pour 2 tbsp of vegetable oil into the foil/beet

Add a pinch of salt and close foil around the beet

Repeat step for each beet

Place the foil wrapped beets into a oven safe dish

Pour 1 cup of water into the oven safe dish

Cook the beets for 1 hour

Take beets out of the tin foil carefully (they are very hot)

Peel the beets with a dish towel

Let beets cool before slicing

Slice beets into quarters

Toss beets with 1 tbsp olive oil before plating

Goat Cheese Mouse Recipe

Ingredients

1 log of Goat Cheese (8 ounces)

1/2 cup of Heavy Cream

1 tsp salt

 

Instructions

Combine goat cheese, heavy cream, and salt in a metal bowl

Whisk until smooth

Pour into a squeeze bottle

 

Roasted Beet Puree

Ingredients

1 cup of cooked, peeled red beets

1/2 cup water

2 tbsp of olive oil

1 tbsp salt

 

Instructions

Combine red beets, water and salt into blender

Slowly drizzle in the olive oil

Blend until smooth

Pour into squeeze bottle

Presentation and Garnish

Ingredients

Frisee Lettuce (washed, dried, chopped)

Goat Cheese Mousse (squeeze bottle)

Red Beet Puree (squeeze bottle)

Raw Candy Striped Beets (peeled and sliced)

1 cup of Blackberries

1 Orange (peeled, cut into segments)

1 package Raw Honeycomb

1 cup Walnuts (toasted and chopped)

 

Instructions

Mix olive oil, frisee lettuce and a pinch of salt in bowl

Place the frisee and beets in the middle of plate

Arrange walnuts, orange, blackberries around the edge of frisee

Squeeze little dots of goat cheese and beet puree on to plate

Garnish with raw honeycomb and candy striped beets

Pairs With

2017 Chardonnay