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Add a photoServings: 6
Ingredients
- 1/2 lb Beets
- 8 ounce Goat cheese
- 2 ounce Lemon thyme
- 1/4 c. Minced chives
- 1 Tbsp. Minced garlic
- 1 bn Asparagus
- 1 Tbsp. Extra virgin olive oil
- Â Â Salt and pepper
- 1 ounce Roasted red pepper, julienned
- 10 x Yellow pear tomatoes, sliced in half
- 1 Tbsp. Truffle oil
Directions
- Cook beets in salted boiling water till tender, cold in refrigerator, and peel off skin.
- Soften goat cheese at room temperature, add herbs, salt and pepper, and garlic; mix well and place in pastry bag.
- Slice beets into 1/8-inch thick on mandolin and place on plate, pipe goat cheese in between each layer of beets, repeat beet, goat, and top with beet. Garnish plate with asparagus which has been blanched, shocked, and grilled with extra virgin olive oil. Top with red pepper, tomato, and drizzle with truffle oil.
- Yield: 6 servings
- Recipe
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 6 servings | |
| Calories 158 | |
| Calories from Fat 110 | 70% |
| Total Fat 12.54g | 16% |
| Saturated Fat 6.15g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 160mg | 7% |
| Potassium 138mg | 4% |
| Total Carbs 4.03g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.46g | 2% |
| Protein 7.85g | 13% |
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