Warm Gold and Chiogga Beet Salad with Crispy Goat Cheese
2 chiogga beets
2 gold beets
walnut oil
1 diced shallots
2 cloves diced garlic
walnut oil
champagne vinegar
1 bunch raw thin asparagus
SPITT
2 handfuls watercress
goat cheese
standard breading setup with almonds
set up goat cheese
1. shape goat cheese into 1 oz sized hockey pucks
2. bread with standard breading procedure
3. fry in 385 oil until crispy
beet set up
1. boil beets in separate pots with water until tender
2. peel beets and then wedge them
3. toss beets with walnut oil, champagne vinegar, SPITT and watercress
asparagus set-up
1. soak peeled asparagus in water
2. then season asparagus with SPITT and spray with oil
3. grill until charred lightly
assembly
1. place asparagus on plate
2. place beet mixture on top
3. place on top of crispy goat cheese Tapenade
6 c olives, pitted – we recommend using a combination of black and green
3 T peeled garlic
4 T capers
12 anchovy filet
2 T peeled shallots
Hand full washed Italian parsley
1 T fresh thyme
1 t ch fresh rosemary
juice of 1 lemon
2 cups olive oil
Method
1. Chop in food processor garlic, shallots, capers, anchovy and herbs
2. Add lemon juice
3. Add olive oil, do not emulsify
4. Chop olives separately and coarsely
5. Mix everything together
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