Beet Chips with Herbed Goat Cheese

  • 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