Pickled Beets with Herb Goat Cheese, Arugula and Spicy Pistachio

From: Cardel Reid, The Signature Room, Chicago

Yield: 1-2 servings
 
2-3 red beets
1.5 oz. salt
.5 oz. pepper
1 oz. thyme
2.5 oz. garlic
Ice to cover

Pickling Liquid
16 oz. water
8 oz. rice wine vinegar
4 oz. salt
1 oz. sugar
.5 bay leaf
1 piece star anise
A pinch of chili flakes

Herbed Goat Cheese
1 oz. goat cheese
1/2 tsp. parsley
1/4 tsp. rosemary
1/4 tsp. chives
Dash of pepper

Place beets, salt, pepper, and ice on a hotel pan. Place aluminum foil over the pan and cook for one hour at 325°F. Check beets with a skewer for doneness. Once cooked, remove and keep covered with foil. Let them sit and steam for 30 minutes. Remove the skin from the beets and cut into wedges.

For Pickling Liquid: Combine all ingredients in a pot. Bring to a boil. Take off the heat and steep for 30 minutes. Cover cooked beets with strained liquid.

For Herbed Goat Cheese: Combine all ingredients in a bowl and roll cheese mixture into small balls.

For Spicy Pistachios: Mix a handful of pistachios with a dusting of salt, black pepper and cayenne pepper.

To assemble: Top beets with spicy pistachios, herb goat cheese balls, thinly sliced radishes and a few sprigs of arugula.