Beet Salad

Beet Salad

1 Tbsp.  Beet Puree

1 roasted red beet

1 roasted golden beet

1 roasted candy striped beet

1 Tbsp.diced pear

Mixed lettuces and edible flowers

Sherry Vinaigrette

1 Tbsp.Good Sherry Vinegar

2 Tbsp.Olive oil

Salt & Pepper

Goat Cheese Mousse

2 cups whole milk

1 cup Swede Farm Goat cheese

¾ cup Heavy Cream

½ cup Goat Yogurt

2 Tbsp. lime Juice

2 Tbsp. salt

1 N2O

Blend all ingredients.  Add blended ingredients to whipped cream canister and charge with n2o.

To plate using a palate knife put a thin layer of beet puree across the plate.  Next top the puree with peeled roasted beets cut into quarters. Toss the diced pears in the sherry vinaigrette and spoon over the beets.  Then top with greens, spoon vinaigrette over the greens.  Then add the goat cheese around the salad.

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Recipe by Chef Lawrence Kocurek of the Hotel W’s Trace restaurant, Austin, Texas