Beet salad idea for Friday service: Beet salad Sliced very thin, warmed goat cheese so that its is soft, blackpepper sea salt and olive oil, nutmeg? Beet puree for garnish, along with herbed olive oil. Pistachios honey roasted- 1 cup nuts 2TB honey 3 TB sugar 1/8tsp Salt 350 degree oven. Warm the honey add the nuts, sugar and salt and toss well. Spread on parchment lined tray, sperating, and bake 10minutes. Stir the nuts for 5minutes. Cool completly, place in food processor for desired size. Be careful not to over blend and make sure the nuts are 100 percent cooled down before doing so. Beet puree- 1.5 cups orange juice 1/4 cup campari plus 2TB 2 TB white rum 2 beets, peel and shred 1TB potato starch Salt Combine all and refrigerate overnight. Strain through fine chinois into small sauce pan pressing the solids. Wisk in starch, heat till desired consistency season and cool. Orange supreme- 1TB dijon Lemon, juice of one wedge Salt and pepper 3TB good olive oil Stack the sliced thin beets, alternating with the goat cheese mousse. Very important to keep light and warm. Dress a few greens, chopped pistachio with the dijon and lemon dressing. Around the beets, supremes, herbed olive oil, beet puree, more dijon vin, candied pistachio.