Summer Salad of Roasted Red & Golden Beets, Peaches, Whipped Chevre, Pisatachios and Micro Greens

Salad Ingredients

1 Cup Micro Greens

1 Large Yellow Peach

1 Medium Red Beet

1 Medium Golden Beet

1 oz Shelled Pistachios

4 oz Chevre (Goat's Milk Cheese)

4 oz Heavy Cream

Vinagrette

2 Tbs Mango Vinegar (or favorite vinegar)

5 TBS Olive Oil

Pinch of Sea Salt

Blackberry Sauce

4 TBS Blackberry Jam

2 TBS Vinegar

2 TBS Water

1 TBS Cold Butter

For the Beets

Trim the stem and root ends of the beets, lay on a 24" square sheet of foil, drizzle with olive oil and sea salt, wrap tightly and roast in a 350 degree oven for 1 hour. Let cool, then peel and cut into wedges.

For the Chevre (Goat's Milk Cheese)

In a mixer combine the chevre and cream. Whip until light and airy.

For the Blackberry Sauce

Add all ingredients to a blender and blend until smooth. Stain through a fine mesh sieve and then place in sauce pan and reduce until syrup like in consistency. Whisk in cold butter and then let cool and place in a squeeze bottle.

For the Vinaigrette

Add salt and vinegar to a bowl. Whisk in olive oil in a slow drizzle to emulsify.

To Plate

Place a dollop of the chevre on a plate and then scrape with a spoon across plate. (see video). Add Peaches, beets, pistachios and then top with micro greens. Dress with the vinaigrette and then spoon the black berry sauce on the side.