Beets with goat cheese

Directions

Roasted Beets

1. Wrap the beets in foil and roast for one to one and a half hours, until tender.
2. Remove from oven and allow to cool to room temperature.

Whipped Goat Cheese

1. In the bowl of a stand mixer, combine the goat cheese and crème fraîche.
2. Add the lemon juice and zest, and season with salt and pepper.
3. Using the whisk attachment, whip the mixture until fluffy, smooth, and light, for two to three minutes.
4. Set aside until needed.

Crispy-Fried Beet Greens

1. In a heavy-bottomed pot or Dutch oven, heat the oil to 350° F (175° C).
2. Fry the chopped beet leaves in the hot oil until crispy, roughly 15 seconds.
3. Carefully transfer the strands onto a paper towel-lined plate and season immediately with salt.

Serve

1. When the beets are cool enough to handle, rub off the skins using a kitchen towel. Cut into nice wedges, season with salt and pepper, and toss with lemon juice and olive oil.
2. On black serving plates, create a swoosh of Whipped Goat Cheese using a small offset spatula.
3. Place the Roasted Beets off-center or very near the Whipped Goat Cheese.
4. Drizzle olive oil over the Roasted Beets.
5. Place Crispy-Fried Beet Greens overtop the beets to create a nice design.
6. Garnish with pink peppercorns. Serve immediately. Enjoy!