Local Chioggia Beet Salad with Goat Cheese Dressing

Ingredients:

• 12 ct Windy City, Chioggia beets
•  2 ct Meyer Lemons, zested and juiced
•  3 tbs Shredded Fresh Parsley
• 1/4 tsp Sea Salt
• 3-4 ct Beet Leaves for Garnish

Pepper Corn Goat Cheese Dressing:

• 1/4 c. Heavy Cream
• 3 tbs Olive Oil
• 4 oz Soft goat cheese
• 1/2 tsp Minced Garlic
• 1/4 tsp Black Pepper

Method:

Remove the stems from the beets peel then rinse under cold water. Use a spiralizer or cheese grater to shred the beets into a large bowl. Add parsley, lemon juice, lemon zest, salt and toss together.

To make the dressing, add all ingredients to a blender and blend until smooth. Serve on a chilled plate and drizzle with goat cheese dressing. Top with a beet leaf.

Serve and enjoy.