Beet Parfait

Ainekset

Beet Parfait

Beets:

Roast beets, peel, and cut into cubes. Save scraps.

Cheese:

20 oz goat cheese

1 1/2 c sour cream

2 T shallot

2 T chive

s & P

Mash together

Sauce:

Puree beet scraps with 3 T sherry vinegar.

Whisk in 2 T walnut oil.

Line ramekin with plastic wrap.

Dress beets with dijon dressing.

Cover with 2 oz cheese mixture.