Napoleon of beets herb goat cheese & grilled asparagus (dj/
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Beets |
| 8 | ounces | Goat cheese |
| 2 | ounces | Lemon thyme |
| ¼ | cup | Chopped chives |
| 1 | tablespoon | Chopped garlic |
| 1 | bunch | Asparagus |
| 1 | tablespoon | Olive oil |
| Salt and pepper | ||
| 1 | ounce | Roasted red pepper; julienned |
| 10 | Yellow pear tomatoes; sliced in half | |
| 1 | tablespoon | Truffle oil |
Directions
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 ⅛-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.
Converted by MM_Buster v2.0l.
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