COURTESY OF KAIBO UPSTAIRS
1 pound small local beets
For the cheese:
4 ounces soft goat cheese
3 ounces sour cream
7 ounces heavy cream
Pinch of sea salt
For the biscuit:
2 ounces walnuts, roughly chopped
2 ounces sugar
4 ounces butter
8 ounces gluten-free flour
1 egg yolk
For the pickled beets and dressing:
2 ounces white balsamic vinegar
2 ounces sugar
1 ounce water
2 ounces olive oil
1 medium-sized beet, thinly sliced (ideally with a mandoline)
Preheat oven to 325 F.
Wrap the beets in foil and bake for one hour or until soft when a skewer is inserted to the middle. Allow to cool. Peel the skin and cut into quarters.
To make the biscuit, beat together the butter, sugar and salt. Add chopped walnuts and sifted flour. Combine the egg yolk. Roll to ¼ inch thick and bake for 25 minutes. Break into bite-size pieces when cool.
Next prepare the cheese. In a bowl, beat the goat cheese, salt and the sour cream together. When combined, gradually beat in the heavy cream until the mix begins to thicken.
Refrigerate for 30 minutes before using.
Lightly season the thinly sliced beets in a large bowl. Place the vinegar, sugar and water in a saucepan and boil. Stir in the oil and pour the whole mixture over the beets. Allow to sit for five minutes. Remove the beets and whisk the pickling liquid for the dressing.
To serve, place three scoops of the goat cheese mix, some quarters of baked beetroot and the biscuit onto the plate. Spoon over some balsamic dressing and drape the pickled beets on the top.