Recipe by Mark Andelbradt, White Dog Cafe
Ingredients:
1 bunch baby red beets
1 bunch baby gold beets
1 bunch baby stripped beets
Shellbark farms goat cheese
Heavy cream as needed
Fresh chives
True Leaf micro arugula
Extra virgin olive oil
Maldon sea salt
Pepper to taste
Method of Prep:
Remove the tops from the beets and reserve. Toss each bunch of beets separately with a small amount of olive oil, salt and black pepper. Roast the beets at 350 degrees for 45-60 minutes. Remove and allow to cool. To clean, simply rub the skins off with a paper towel. For the goat fondue, place a few spoonfuls of goat cheese into a sauce pot and heat gently with a splash of cream. Season with salt and pepper and finish with fresh cut chives.
To plate place a spoonful of the fondue on a rectangle or square plate and spread with the back of a spoon across the plate. Season each type of beet separately with salt, pepper, and olive oil. Arrange the beets over the goat cheese mixture. Top with the micro arugula, chopped chives, and a drizzle of olive oil.
