- 2 large beets
- 2 tablespoons lemon juice
- 1 cup fresh goat cheese
- 2 tablespoons buttermilk
- 1 clove garlic minced
- 10 mint leaves
- 1 1/2 tablespoons fresh chives minced
- 1 tablespoon fresh parsley
- 2 tablespoon extra virgin olive oil
- edamame & micro greens for garnish
Place the olive oil, lemon juice, buttermilk, goat cheese, garlic, chives, parsley and mint in a food processor, and pulse for a couple of seconds. Season to taste with salt and pepper.
Warm the oil in a large pot over high heat to 350 degrees F.
Meanwhile, trim 1 off the end of each sweet beet. Using the V-slicer or mandoline, slice the beet into very thin slices, about 1/8-inch thick.
When the oil is hot add about 5 slices of beets. Let fry until golden and the bubbling has almost completely subsided, about 3 minutes. Using a mesh sieve or slotted spoon remove the chips to a paper-towel-lined baking sheet. Sprinkle with some of the garlic, rosemary, and salt mixture. Continue with the remaining beets.
Transfer to a serving plate.
Pipe the goat cheese on top of the beet chip garnish with edamame and micro greens