Beet Parfait

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Beet Parfait

Beets:

1. Roast beets with salt/pepper, extra virgin olive oil and small amount of water covered with foil, 500 degrees, 35-45 mins.

2. Cube and save scraps.

Cheese:

20 oz. goat cheese

1½ cup sour cream

2 Tbsp. shallot

2 Tbsp. chive

salt & pepper

1. Mash all together.

(SAUCE ON BACK)

Sauce:

1. Puree beet scraps with 3 Tbsp. sherry vinegar.

2. Whisk in 2Tbsp. walnut oil.

3. Line ramekin with plastic wrap.

4. Dress beets with dijon dressing.

5. Cover with 2 oz. of cheese mixture.