Impress guests at your next summer gathering with this delicious beet recipe from Chef Jacques Qualin, Chef de Cuisine of J&G Steakhouse in Scottsdale.

Directions

1. Combine water, red wine vinegar, salt and beets in a large pot and bring to a simmer. Cook gently until beets are tender. Rub off skins with a clean towel, then trim and quarter. Cook beet colors separately to avoid color transfer.
2. In a bowl, mix the shelled hazelnuts, corn syrup, and pinch of salt and cayenne pepper. Spread onto a sheet tray lined with a baking mat. Cook in a preheated oven at 325 degrees until golden brown. Let cool to room temperature.
3. Combine lemon peel, ginger, salt and EVOO in a large pot on the stove. Warm to 150 degrees, and then blend in a blender until smooth.
4. To plate: Reheat beets if necessary. Top with hazelnuts, lemon oil, aged balsamic, sea salt, mache leaves, basil leaves, ground black pepper and fresh goat cheese to your liking.
5. Enjoy!

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