Q's Head Chef Matt Christianson

Toohey Farms Beet and Arugula Salad, Haystack Mountain Chèvre Fondue

Chef Matt Christianson, Q's Restaurant, Hotel Boulderado, Boulder, Colorado

Serves 6

Beets
3 lbs. of medium organic beets (from your local farmer's market)
4 oz. canola oil
salt and fresh cracked white pepper

Toss the beets in oil, salt and pepper.  Place beets in a deep baking dish and cover with aluminum foil.  Roast the beets in a 350 degree oven for approximately 2 hours, until beets are tender when a small knife is inserted. Take out of oven and allow to cool.  Once cooled, peel skin off and dice into quarter inch squares.  Tip: Wear plastic gloves to prevent your hands from taking on the color of the beets.  

Chèvre Fondue
4oz Heavy Cream
8oz Haystack Mountain Chèvre

While the beets are roasting, prepare the fondue.  In a heavy bottomed saucepot, reduce the cream by half.  Once reduced, whisk in goat cheese until melted.  Season with salt and pepper to taste. Keep in a warm place.  
Sherry Vinaigrette
2 tbsp. minced shallots
1tsp. Dijon mustard
1tsp. Madhava honey
½ cup sherry vinegar
10 oz. olive oil
sea salt, white and black pepper 

Method
In a mixing bowl, whisk together everything except oil.  Slowly whisk in oil. Adjust to your liking with salt, pepper, additional oil or vinegar. 

Additional Ingredients
1 lb. Toohey Farms Organic Arugula
2-3 oz.  Madhava Honey

Presentation
Toss the arugula lightly in the sherry vinaigrette and lay on plate.  Toss the diced beets in the sherry vinaigrette as well and then use a ring mold to form beets into desired shape.  Lay on top of arugula.  Drizzle the goat cheese fondue and honey around the plate. Enjoy!

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