(recipe arranged by component)

Beets

3 Beets
1 tablespoon Olive Oil
2 tablespoons of Red Wine Vinegar
1 teaspoon of Hazelnut Oil

Instructions:
Peel beets and thinly slice.
Marinate the sliced beets in a mixture of olive oil, red wine vinegar and hazelnut oil overnight.

Goat Cheese
1 Goat Cheese Log, 9 oz.
3 tablespoons of chopped Chives
1 teaspoon of chopped Parsley
1 teaspoon of Tarragon
1 teaspoon of Lemon Zest
Salt/ Pepper

Instructions:
Place the log of goat cheese (at room temperature) in a mixing bowl with chives, parsley, tarragon and lemon zest.
Mix all ingredients well. Add salt and pepper to taste.

Herb Oil:
1 cup Olive Oil
2 bunches of Chives

Instructions:
Place olive oil and chives in a blender. Blend until smooth.

Plating:
Individually place marinated beet sliced on a cookie sheet covered with parchment paper.
Scoop a teaspoon of the goat cheese mixture onto the center of each beet.
Fold the sliced beet in half forming a half moon or “ravioli”.
Garnish plate with herb oil