Recipe courtesy of Erica Miller
Show: Chef Du Jour
Episode: Erica Miller
Save Recipe Print
Total:
30 min
Cook:
30 min
Yield:
6 servings

Ingredients

Directions

Cook beets in salted boiling water until tender, cool in refrigerator, and peel off skin. Soften goat cheese at room temperature, add in herbs, salt and pepper, and garlic; mix well and place in pastry bag. Slice beets into 1/8-inch thick on mandolin and place on plate, pipe goat cheese in between each layer of beets, repeat beet, goat, and top with beet. Garnish plate with asparagus that has been blanched, shocked, and grilled with olive oil. Top with red pepper, tomato, and drizzle with truffle oil.

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.

IDEAS YOU'LL LOVE

Goat Cheese and Pecan Tea Sandwiches

Recipe courtesy of Tiffani Thiessen

Roasted Pears with Blue Cheese

Recipe courtesy of Ina Garten

Herb-Roasted Turkey Breast

Recipe courtesy of Ina Garten

Cheese-and-Chive Cornbread

Recipe courtesy of Food Network Kitchen

Chicken Paillards With Herb-Tomato Salad

Recipe courtesy of Food Network Kitchen

Olive Cheese Bread

Recipe courtesy of Ree Drummond

Herb Crusted Goat Cheese and Heirloom Beet Salad

Recipe courtesy of Bobby Flay

Peach and Goat Cheese Napoleons

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.