| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dujour11 |
6 |
servings |
INGREDIENTS
| 1/2 |
lb |
Beets |
| 8 |
oz |
Goat cheese |
| 2 |
oz |
Lemon thyme |
| 1/4 |
c |
Chopped chives |
| 1 |
tb |
Chopped garlic |
| 1 |
bn |
Asparagus |
| 1 |
tb |
Olive oil |
|
|
Salt and pepper |
| 1 |
oz |
Roasted red pepper; julienned |
| 10 |
|
Yellow pear tomatoes; sliced in half |
| 1 |
tb |
Truffle oil |
INSTRUCTIONS
Cook beets in salted boiling water until tender, cool in refrigerator, and
peel off skin.
Soften goat cheese at room temperature, add in 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 that has been blanched, shocked, and
grilled with olive oil. Top with red pepper, tomato, and drizzle with
truffle oil.
Yield: 6 servings
CHEF DU JOUR ERICA MILLER SHOW #DJ9470
Recipe Courtesy of Erica Miller
Busted and entered for you by: Bill Webster
Converted by MM_Buster v2.0m.
Converted by MC_Buster.
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