A colorful trio of fresh seasonal starters featuring peas, beets, and creamy goat cheese with pistachios.
# List of Ingredients:
→ Green Pea & Mint Purée
01 - 7 oz fresh or frozen green peas
02 - 1 small shallot, finely chopped
03 - 1 tbsp olive oil
04 - 5 fresh mint leaves
05 - 1 tbsp crème fraîche
06 - Salt and freshly ground black pepper to taste
→ Roasted Beet Carpaccio
07 - 2 small cooked beets, peeled and thinly sliced
08 - 1 tbsp balsamic vinegar
09 - 1 tbsp extra-virgin olive oil
10 - 1 tsp honey
11 - Salt and freshly ground black pepper to taste
→ Goat Cheese & Pistachio Mousse
12 - 4.2 oz fresh goat cheese, softened
13 - 2 tbsp mascarpone cheese
14 - 1 tbsp lemon juice
15 - 1 tbsp chopped fresh chives
16 - 2 tbsp shelled pistachios, finely chopped
17 - Freshly ground black pepper to taste
→ Garnish
18 - Handful baby arugula leaves
19 - Edible flowers (optional)
20 - Extra chopped pistachios
# How to Make It:
01 - Heat olive oil in a small saucepan and sauté chopped shallot until translucent. Add peas and cook for 2 to 3 minutes, extending if peas are frozen. Drain and rinse under cold water. Blend peas, mint leaves, crème fraîche, salt, and pepper until smooth. Chill until serving.
02 - Whisk balsamic vinegar, extra-virgin olive oil, honey, salt, and pepper in a small bowl. Arrange beet slices on a serving plate and drizzle dressing evenly over them. Chill until assembly.
03 - Combine goat cheese, mascarpone, lemon juice, chopped chives, and freshly ground black pepper in a bowl. Mix until creamy. Gently fold in chopped pistachios. Refrigerate for 10 minutes to firm.
04 - On each plate, arrange a clover-shaped trio: one scoop of green pea purée, one slice of roasted beet, and one quenelle of goat cheese mousse. Garnish with baby arugula leaves, edible flowers if desired, and extra chopped pistachios. Serve immediately.
