INGREDIENTS

4 medium golden beets

4 medium Chiogga beets

4 medium ruby beets

extra virgin olive oil

white balsamic vinegar

kosher salt

Tellicherry pepper

Cypress Grove Midnight Moon cheese

METHOD

Preheat oven to 300°F, lightly toss unpeeled whole beets in olive oil and vinegar, sprinkle with salt and pepper, cover with parchment paper and aluminum foil, bake for approx. two hours or until done (depending on beet size). Rub off skins, horizontally slice beets and cheese into 1/4” slices, cut into 3/4” rounds.

INGREDIENTS [APPLE CIDER GASTRIQUE]

1/2 cup Bragg organic apple cider vinegar

1/4 cup sugar

METHOD

Reduce until the consistency of molasses.

INGREDIENTS [SPICE PECANS]

1 cup pecans, smashed

1/2 cup sugar

pinch sea salt

pinch cayenne

METHOD

Caramelize sugar, add pecans, toss to coat pecans, flatten into brittle while warm, cool, rough chop into 1/4” pieces.

ASSEMBLY INGREDIENTS

beets and cheese

gastrique

small tasting spoons

blood orange oil

Brittany gris sea salt

micro arugula

pecans

METHOD

Pre-stack beets and cheese starting with ruby beet, cheese, Chiogga and golden; place a dime-sized drop of gastrique on spoon, top with beet stack, drizzle of blood orange oil, sea salt and top with arugula, place a little pecan on the side.