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Beet Towers with Goat Cheese and Edamame

Gorgeous and rich, these bite-sized appetizers combine the earthy flavors of beets and edamame with tangy goat cheese.


2 1/2 pounds yellow beets, roasted and sliced
24 oz. plain goat cheese, softened
1/2 cup edamame, steamed and shelled
Sprigs of Ready-Set-Serve Parsley
Edible petals (optional)
Balsamic syrup (optional)


Spray a round cake pan with non-stick spray. Line pan with plastic wrap both vertically and horizontally so all sides are covered, leaving several inches hanging off the sides.
Arrange beet slices to cover the bottom of the pan. Top with thin layer of goat cheese. Repeat until pan is filled with layers to the top. Gently fold plastic wrap over the top both vertically and horizontally, so all is sealed.
Refrigerate overnight. To unmold, unwrap plastic wrap and place face-side down on cutting board. Remove pan, then peel off plastic wrap. Using a biscuit cutter warmed in hot water, cut terrine into 12 rounds. Remove with spatula and top with edamame and parsley. Garnish with edible petals and/or drizzle with balsamic syrup (optional).
Three towers per appetizer serving.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.