Carpaccio of Beet with Goat Cheese and Walnut Oil

Ingredients:

• 3 medium size red beets
• 3 medium size gold beets
• 1 log or 6 oz of fresh goat cheese
• Half cup of walnut
• 1 bunch of chives
• 2 tablespoon of red wine vinegar
• 6 tablespoon of walnut oil
• 1 tablespoon of mustard
• Salt and pepper

Directions:

Preheat the oven at 375°F. Wash the beets and wrap them individually in foil, and put them in the oven to bake. Prepare the dressing, first mix the mustard, pepper, salt and vinegar, and then add the oil gradually. Add thinly sliced chives. Set aside. Roast slightly the walnuts, 10 minutes in the oven. Pull the beets out of the oven when done (30 to 45 minutes) and cool them in a bowl of water and ice. Peel and slice the beets very thin. Keep the red and the yellow in separate bowl and add the dressing.

To plate the dish:

In a white plate lay down the slices of beets by alternating the red and gold. Spoon the goat cheese over the beets, sprinkles the roasted walnuts, and finish with strands of chive.

Recipe credit: Chef Dominique Besson of Star Sharpening, Sacramento, CA