Baby Beets, White Peach, Walnuts and Goat Cheese Cream

• Baby Beets
• 4 baby golden beets
• 4 baby purple beets
• 4 baby candy stripe beets
• 3 cloves of garlic
• 9 stems of thyme
• 1 oz olive oil
• 1 small bottle sherry wine vinegar
• Kosher salt to taste
• Candied Walnuts
• 5 oz water
• 5 oz sugar
• 4 oz raw walnuts
• Canola for deep frying
• Goat Cheese Cream
• 2 oz crème fraiche
• 2 oz buttermilk
• 6 oz Humboldt Fog goat cheese
• White Peach
• 4 each ripe white peach
• Extra virgin olive oil
• Kosher salt
• Beet Reduction
• 1 pint red beet juice
• 1/2 oz granulated sugar
• Red wine vinegar
• Salad
• 1 oz Mache
• 1 oz pea tendrils
• Olive oil
• Champagne vinegar
• Fleur de sel

Baby Beets

Wash and trim the beets, place each beet type on a piece of foil. Divide the garlic, thyme, oil evenly between the beet packets and drizzle each packet with a few drops of sherry vinegar. Season with kosher salt. Wrap the beets with the foil, place on a sheet pan and put in a 400 degree (F) oven for 25 minutes or until the beets show no resistance to piercing with a tooth pick or sharp knife. Remove from oven allow and to cool enough to handle. With a clean towel wipe away the skin to reveal a bright colored beet. Trim stems and roots, place in small separate bowls and allow to cool.

Candied Walnuts

Combine water and sugar stir and bring to a boil in a shallow pan. Stir in walnuts and reduce on medium heat. Stir occasionally until the liquid has gone and the nuts are glazed. Cool the walnuts on a cooling rack. Deep fry the nuts in 325 degree (F) canola oil until golden brown. Set aside on a cooling rack

Goat Cheese Cream

Combine the goat cheese, crème fraiche and buttermilk in a blender. Blend until smooth. Season with kosher salt to taste and strain through a fine mesh strainer into a bowl. Cover and place in the refrigerator until service.

White Peach

Wash the peaches, cut into halves removing the stone. Cut small even wedges and place them in a bowl. Lightly coat with extra virgin olive oil and season with kosher salt. Place in a covered container and put into the refrigerator until service.

Beet Reduction

Reduce the beet juice in a saucepan until it has reduced by three quarters. Stir in the sugar and a few drops of red wine vinegar. Continue to reduce until the desired consistency is achieved. Set aside

Final Service

With a spoon sweep some goat cheese cream across the plate. Hand paint with a pastry brush a line of the beet reduction. In a separate bowl toss the mache and pea tendrils with a sprinkle of extra virgin
olive oil and champagne vinegar. Season with fleur de sel. Arrange the beets, walnuts and salad on the plate. Serve immediately.