Moroccan spiced beets with whipped goat cheese

The Goods*:

6 medium/small candy striped beets [CSA!]

3 tsp lemon juice

1 1/2 tsp honey

1 1/2 tsp harissa

1 small shallot

1 clove garlic

3 tbsp olive oil

Whipped Goat Cheese

6 oz. soft goat cheese

1/4 cup marcona almonds

1/4 cup dried apricot

1/4 cup scallion [CSA!]

Finely mince the scallon and roughly chop the apricot and almonds. In an electric mixer with the paddle attachment, beat the goat cheese until it is creamy. Add the scallions, apricot, almonds, and salt and pepper and continue to mix until blended.

Boil the beets in a large pot of salted water for about 15 minutes, or until they are soft. Drain the beets and when they are cool, peel the skin. Slice the beets into thin, 1/2 cm slices**. Finely mince the shallot and garlic. In a large mixing bowl, add the garlic, shallot, lemon juice, honey, and harissa. Slowly whisk in the olive oil.

Arrange the beets in a single layer on the plate and drizzle the lemon dressing over them. Crumble the whipped goat cheese over the beets. Garnish with some chopped flat leaf parsley.

*I've recently begun to receive weekly boxes of fresh, local vegetables through my CSA with Sienna Farms. Sienna supplies wonderful Cambridge eatery Oleana with all of their produce. This preparation was adapted from a recipe courtesy of Oleana chef/owner Ana Sortun (apparently CSA membership with Sienna also entitles one to delicious Oleana recipes).

**This would be much easier on a mandolin. Note to self, buy a mandolin.