Roasted Beet Salad with Pinenuts, Goat Cheese and Asian Pears. I have had the idea for a long time now, but had not had the inspiration, until today. We had recieved extra large beets on the delivery, something that we had not anticipated. Once I did see the beets, it was obvious that this was a chance to really play with the sizes and shapes we would be able to get out of them. We roasted the beets, peeled them, cut them into 1/2 by 3" pieces, and carved out the bottom. Once the beets were cooled, we pipped in a goat cheese mouse so that it was hidden. On top, a variety of spices and seasonings, pears, chives, pine nuts, volcano salt, red sea salt, balsamic vinegar reduction and a vinaigrette made out of pears, white wine, thyme, mustard and extra virgin olive oil.
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