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

Adapted by
February 2012
Yield: 10-12 salads


Roasted Beets
6 beets
¼ cup kosher salt
1 cup olive oil
Fresh ground pepper
Whipped Big Island Goat Cheese
½ cup Big Island goat cheese
½ cup water
1 cup heavy cream
sea salt
Garlic Crostini Salad
1 French demi-baguette
¼ cup olive oil
garlic cloves, crushed
kosher salt
To Assemble and Serve
2 Roasted beets
Whipped Big Island goat cheese
Garlic Crostini Salad
extra virgin olive oil
Garlic Sand
Lava salt


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.