Beet Tartare, Whipped Goat Cheese And Roasted Strawberry & Balsamic Vinaigrette

• 6 oasted beets, diced (you can roast them in the oven for 1 hour at 180C/350F)
• 1/4 of a head of frisee
• 1 apple, finely sliced
• 1 cup cup of pecans
• 6 strawberries, sliced
• 1 handful Micro basil
• 200 grams of fresh strawberries, sliced
• 1/4 cup balsamic vinegar
• 3 tablespoons of agave syrup
• 1/4 cup of olive oil
• Salt
• Pepper
• 200 grams goat cheese
• 2 tablespoons cream

1. To make the vinaigrette:rnrnLine a baking tray with parchment paper and preheat the oven to 180C/350F.rnrnPlace the sliced strawberries on the prepared tray, pour the balsamic vinegar on top and drizzle 2 tablespoons of the agave syrup. Roast the strawberries for 15 minutes.rnrnPlace the roasted strawberries, including the juices in the food processor. Add 1 extra tablespoon of agave syrup, olive oil, salt and pepper. Pulse until you get a smooth dressing. Set aside.
2. To make the whipped goat cheese:rnrnJust place the goat cheese and cream in the food processor and pulse until smooth.
3. To make the salad:rnrnMix the diced roasted beets with the vinaigrette. If you have the time, do this the night before and let it sit in the fridge for the flavors to develop.rnrnTo plate up, place a bit of the frisee on the plate. Add the beets, then place a few strawberry and apple slices. Add a few pecans, the micro basil and finally the whipped goat cheese. I place the goat cheese in a piping bag and just piped a few small dollops onto the plate.

beets, apple, pecans, strawberries, handful, fresh strawberries, balsamic vinegar, syrup, olive oil, salt, pepper, goat cheese, cream

Taken from food52.com/recipes/36861-beet-tartare-whipped-goat-cheese-and-roasted-strawberry-balsamic-vinaigrette (may not work)