NOURISH HEALTH + TASTE + STYLE

Ingredients

1 bunch of green haricot verts (French green beans)

toasted almonds, chopped

1 bulb of fennel, thinly shaved with a mandolin

1/2 red onion, thinly sliced

juice from 1/2 lemon

2 to 3 teaspoons of red wine vinegar

2 tablespoons or so of extra virgin olive oil

salt and cracked pepper to taste

Ingredients

• 5 ounces good-quality dark chocolate (64% cacao or higher)
• 1 cup (2 sticks) unsalted butter, softened, divided
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 2 cups beet puree*
• 1 1/2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt

goat cheese-hazelnut frosting
• 5 cups confectioner’s sugar
• 1/2 cup (1 stick) butter, at room temperature
• 8 ounces soft goat cheese (1 large log)
• 8 ounces Neufchatel cream cheese
• 1 teaspoon pure vanilla extract
• 2 teaspoons Frangelico liqueur

*For the beet puree, trim roots and tips of 4 large beets and place in a large pot, cover with water.  Simmer for about 40 minutes until tender.  Drain water and allow beets to cool.  Remove skin by rubbing off with your fingers or a paper towel.  Cut beets into quarters, place in a food processor and blend until smooth.