- 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
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.