Roasted Beets and Goat Cheese Towers
Nessled on a bed of spring greens with crispy pancetta
Beets- Golden and Red medium size
Salt and pepper
1 Lg 12 oz log of goat cheese
1 egg beaten
½ cup of cubed pancetta
Baby salad greens
1/8 cup of raspberry vinegar
¼ cup of balsamic vinegar
1 tsp of dried chervil
½ cup olive oil
Begin by roasting the beets
Place the beets on foil lined baking sheet and drizzle with olive oil and salt and pepper. Then tent
with another piece of foil and roast for about 1-1/2 hours at 375 degrees.
The beets can be roasted the night before.
Peel and slice the beets and set aside. You will need about 12-15 slices of beets.
Method for goat cheese
Place the log of goat chees in the freezer to get very firm (about 30 minutes)
Slice the goat cheese into disks and flatten slightly with your fingers and roll the disks in the egg
Place on a nonstick baking sheet and bake 10-15 minutes. at 325 degrees until lightly browned
When done lightly tent the goat cheese with foil to keep warm.
Cut the pancetta into a small dice and crisp in a saute pan with a little olive oil. Save the drippings
for the dressing.
Method for dressing
Place vinegars in a small bowl and season with salt and pepper and wisk in the honey and the
chervil. Add the pancetta drippings. Then while wisking, drizzle in the olive oil.
Place the green on salad plates and assemble the towers,starting with the beets,then the cheese
and then the beets. Place the tower on the greens and sprinkle with the pancetta and season with
sea salt and cracked pepper then drizzle with the vinaigrette and garnish with toasted walnuts and
the fresh raspberries.