Roasted Big Island Beets Salad, Garlic "Sand," Big Island Goat Cheese, Poha Berry, and Saba

INGREDIENTS:
METHOD:
For the Roasted Beets:
Toss the beets with olive oil and season liberally with salt and pepper. Roast in a 350°F oven for 25 minutes or until a paring knife can be inserted with little resistance. Cool and peel. Cut the beet in different shapes.
For the Whipped Big Island Goat Cheese:
Place all the ingredients into a blender and spin on the lowest setting until just combined. Place the contents in the canister of a cream whipper and charge once. Keep chilled during service.
For the Garlic Crostini Salad:
Cut the baguette into 1-inch cubes and toss with all the olive oil, garlic, salt, and rosemary. Toast in a 350°F oven for 30 minutes or until the croutons are golden brown and crisp. Cool and save overnight in an airtight container. Pulverize the croutons in a food processor until the mixture is the texture of large grain sand. Reserve.
To Assemble and Serve:
Arrange the beets on individual plates. Use the cream charger to dispense the cheese on the plate in two areas. Place a small mound of the ground "sand" near the center of the plate. Season with extra virgin olive oil, Saba, and lava salt. Scatter the micro mustard on plate.

Chef Peter Abarcar Jr.
- Hapuna Beach Prince Hotel
62-100 Kauna’oa Drive
Kohala Coast, HI 96743
www.princeresortshaw..