Ingredients
2 Large red beets
4 oz. Walnut oil
2 oz. White balsamic vinegar
1 cup Fresh green beans (cut ¼ inch)
1 oz. Walnut pieces
1 Egg, hard boiled
1 tsp. Chopped parsley
1 pkg. Alouette Crumbled Goat Cheese
Preparation
Peel and neatly dice red beets and place in a bowl. Marinate in the vinegar and walnut oil. Season with salt and pepper. Place in the refrigerator for 8 hours or overnight. Drain marinated beets and set aside the liquid. Pour liquid over peeled hard cooked egg to infuse the color. Begin assembling the plate by spreading one even layer of diced marinated beets over the surface of a large plate. Sprinkle with walnut pieces, chopped parsley and diced green beans. Garnish with sliced marinated egg. Top with Alouette Crumbled Goat Cheese.
