By Chef Jo Lusted
6 oz. low-fat goat cheese
3 tbsp skim milk
1/2 cup fresh dill sprigs
1 tbsp lemon juice
4-6 medium candy cane beets
1/3 cup toasted walnuts or hazelnuts
2 medium shallots, minced
Micro-greens or baby lettuce
Walnut or hazelnut oil (optional)
Sea salt and freshly ground black pepper
- In a food processor, combine goat cheese, skim milk, dill and 1 tbsp lemon juice until smooth. Season with salt and pepper, to taste.
- Pour dressing over a cutting board or platter.
- Thinly slice beets (about 1/8 inch thick) using a mandolin and toss with a generous splash of olive oil and lemon juice. Season with salt and pepper. Pile beets on herbed goat cheese dressing. Sprinkle with nuts, shallots, micro-greens and a little more pepper.