Glazed Beet Salad With Philly Pecan Crunch
Instructions
Cream:
Melt the goat cream and regular cream.
Glaze:
1. Combine vinegar, white sugar and salt.
2. Cook for about 6-8 minutes until melted. Cool down and refrigerate.
Pecan crunch mix:
1. Combine pecan, sea salt, cayenne pepper, brown sugar, course ground pepper and garlic powder.
2. Transfer to skillet and stove until cook. Using food processor, mix the ingredients and let it cool for minutes.
Procedure:
1. Add 3 scopes of cream unto the pecan crunch mixture and make pecan crunch balls . Transfer and set aside.
2. Take the golden beet and put a little bit of cider vinegar. Set aside.
3. Also put a little bit of citrus vinegar to red beet. Set aside.
4. In plate, put the green salad and add the red and golden beet. Also add the cheese balls.
