1 lb Fresh Red Ace Beets, greens trimmed
1/2 lb Arugula
1/4 lb Sweet Grass Dairy Chevre, or Laura Chenel Chevre
2 OZ White Truffle Oil
1 C Cider Vinegar
1 C Sugar
1 Star Anise
1 Cinnamon Stick
1 Tbs Coriander Seed
1 C Good Extra Virgin Olive Oil
Kosher Salt, to taste
1). Place beets into a pot of water and boil until tender. You should be able to pierce with a knife all the way through, easily.
2). When cool enough to work with, remove beet skins by using a towel or a pairing knife. Reserve.
3). Place vinegar, sugar and spices, into a sauce pot and bring to a boil. Stir until sugar is dissolved and remove from heat, cool.
4). Pour mixture directly over beets and allow to marinate over night.
5). Slice beets before serving
6). In a large bowl, place clean arugula, sprinkle in some salt, and pour in the olive oil. Toss to coat leaves evenly just to moisten.
7). Arrange arugula on plates.Place sliced beets on each, sprinkle with some of the fresh chevre, and drizzle a small amount of the truffle oil onto each.
Notes: there is no need to use anything other than olive oil on the arugula. The dish will have plenty of tang from the beets and plenty of added flavor from the truffle oil!