Instructions

1. Cook the beets in boiling water for 10 minutes and let cool.
2. Whisk goat cheese, chives, 1 tablespoons olive oil, 1 tsp. lemon juice salt and pepper for two minutes. Place the mixture in a resealable bag and keep cool.
3. Peel beets and cut them with a mandolin into thin slices.
4. Divide the sliced beets alternating with yellow and Chioggia in a circle.
5. In a bowl, toss corn salad with a little olive oil, salt and pepper.
6. Place beets in the center of a small mountain of Mirabel Mache and beet.
7. Cut with scissors the end of resealable bag and have four “nuts” of goat cheese on beets.
8. Scatter a few pine nuts on beets and corn salad.
9. Drizzle with olive oil and balsamic vinegar and sea salt to sprinkle before serving.