Girasol’s Beets and Berries

Ingredients: 1 cup goat cheese 2 tablespoon cream 4-6 baby beets 1 tablespoon hazelnuts (roasted) 3 blueberries 2 raspberries 1 fig (halved) 1 blackberry An assortment of herb leaves: chervil, parsley, tarragon, shiso, minutina, New Zealand spinach. Lemon, olive oil, salt to taste Directions: 1. Whisk together the cream and goat cheese until smooth. Season with salt and reserve. 2. Place the beets in a pot and cover with water. Add enough salt so the water tastes salty like the sea. Cook the beets at a bubbling simmer for about 20 minutes or until the beets are cooked. Test them by using a small knife. The knife should slide easily through the beet with not much effort. Chill the beets down in ice water and remove the skins. Slice the beets in half and reserve. 3. To plate, smear some of the goat cheese on a plate and place the beets on top. Sprinkle the hazelnuts around the beets. Add the berries, next arrange the herbs on top. Drizzle with olive oil and lemon juice. Season with a pinch of salt.]]>