2 large yellow beets
2 Cortland or Macintosh apples
2 Yukon gold potatoes
1 tablespoon canola oil
Fine sea salt and freshly ground black pepper
1 pound goat cheese, softened at room temperature
2 tablespoons creme fraiche
1/4 cup plus 1 teaspoon extra-virgin olive oil
2 tablespoons sliced chives
1 shallot, minced
1 cup mixed olives, pitted
2 tablespoons sherry vinegar
12 leaves fresh flat-leaf parsley, cut into chiffonade
25 to 35 leaves baby arugula
A 3-inch ring mold is used to shape the parfait and create a nice presentation. You can find these molds in cooking shops or on-line.
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