Summer Beet and Goat Cheese Salad

by Kent Rathbun of Abascus Restaurant

8 servings

For the Dressing

• ½ cup buttermilk
• ½ cup sour cream
• 1 each lemon, juiced and zested
• 2 teaspoons cracked black pepper

1. In a mixing bowl mix buttermilk, sour cream, lemon juice, lemon zest and cracked black pepper.
2. Set aside.

For the Beet Oil

• 2 ounces red beets, peeled
• 4 ounces olive oil
• 1 teaspoon kosher salt

1. In a blender, blend together beets, olive oil and kosher salt until smooth.
2. Store in squeeze bottle.

For the Basil Oil

• 8 each basil leaves
• 8 each spinach leaves, washed
• 4 ounces olive oil
• 1 teaspoon kosher salt

1. In a blender, blend together basil leaves, spinach leaves, olive oil and kosher salt until smooth.

For the Salad

• 2 pounds baby red beets, washed, roasted, peeled and quartered
• 2 pounds baby golden beets, washed, roasted and peeled and quartered
• 6 ounces lemon buttermilk dressing , see recipe
• 16 pieces yellow beet chips, sliced paper thin and baked on a silicone baking sheet at 200 degrees until crisp
• 8 ounces creamy goat cheese, crumbled
• 2 tablespoons basil leaves, chiffonade
• 4 ounces micro greens, washed and dried
• 2 ounces beet oil, see recipe
• 2 ounces basil oil, see recipe

1. In a mixing bowl mix red beets, golden beets, buttermilk dressing, goat cheese and chiffonade basil until all the beets are coated well.
2. Using a round or square mold ( about two inched in diameter) equally mold out mixture on chilled plates about two inches high.
3. In a small mixing bowl dress the micro greens with a small amount of beet oil and basil oil.
4. Garnish the top of the salad with dried beet chips and equal parts of the micro greens.
5. Garnish the plates by dropping small drops of beet and basil oil around the salad on the plate.
6. Serve