Ingredients
Scale
FOR THE DRESSING
- ½ cup buttermilk
- ½ cup sour cream
- 1 each lemon, juiced and zested
- 2 teaspoons cracked black pepper
FOR THE BEET OIL
- 2 ounces red beets, peeled
- 4 ounces olive oil
- 1 teaspoon kosher salt
FOR THE BASIL OIL
- 8 each basil leaves
- 8 each spinach leaves, washed
- 4 ounces olive oil
- 1 teaspoon kosher salt
FOR THE SALAD
- 4 pounds assorted baby beets, washed, roasted,
- peeled and quartered
- 4 tablespoon olive oil
- 1 tablespoon kosher salt
- 6 ounces lemon buttermilk dressing , see recipe
- 12 ounces creamy goat cheese, crumbled
- 2 tablespoons purple micro basil,
- 4 ounces watercress, washed and dried
- 2 ounces beet oil, see recipe
- 2 ounces basil oil, see recipe
Instructions
FOR THE DRESSING:
- In a mixing bowl mix buttermilk, sour cream, lemon juice, lemon zest and cracked black pepper. Set aside.
FOR THE BEET OIL:
- In a blender, blend together beets, olive oil and kosher salt until smooth. Store in squeeze bottle.
FOR THE BASIL OIL:
- In a blender, blend together basil leaves, spinach leaves, olive oil and kosher salt until smooth.
FOR THE SALAD:
- In a mixing bowl mix assorted beets with olive oil and kosher salt and set aside.
- Arrange the beets evenly on 8 salad plates. Using a spoon, drizzle the buttermilk dressing over the beets and around the plate.
- Cut 1 1 1/2 ounce wheel of the herbed goat cheese log. Place in the center of the plate and garnish with purple micro basil.
- In a small mixing bowl dress the watercress with a small amount of beet oil and basil oil.
- Sprinkle the top of the salad with the watercress.
- Finish the salad by garnishing the plates with small drops of beet and basil oil around the salad on the plate.
- Serve.