Spring Beet Salad

Bring a pot of water to a boil.

Add a pinch of salt and beets.

Cook until a knife slides into the beet without force.

While hot/warm, peel beets. You can use a blue terry towel if desired.

Slice beets to a 1/2” thickness and put aside.

In a food processor, mix ricotta, black truffle oil, olive oil, zest of 1 lemon, salt and whip until smooth and put aside.

Next, place pepitas, ground fennel seeds, olive oil, brown sugar, salt and pepper into a bowl and toss until coated.

Place onto a lined baking sheet and bake for 12 minutes at 350.

Meanwhile, blanch chives for 10 seconds and immediately place them in an ice bath.

Place olive oil and chives in a blender and blend until smooth.

Drain through cheesecloth. For the balsamic reduction, place balsamic vinegar into a pot and reduce it by 50%.

Let cool and place into a squeeze bottle.

Lastly, place fennel seeds and pink peppercorns into a sauté pan and toast until fragrant and let cool.

Once cooled in batches pulse in a coffee grinder until a coarse grind is achieved add spices to salt and mix.

Lay and spread sliced beets (1 beet per serving) on a plate.

Use 2 tbsp of the truffled ricotta, divide and drop onto the plate.

Use 1 tbsp of the toasted pepitas and sprinkle on top.

Spoon 2 tbsp of the chive oil all over followed by 1 tbsp of the balsamic reduction.

Add some orange segments and a few pieces of frisee and sorrel for garnish.

Sprinkle Maldon salt and pink peppercorns all over.