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