Beet Salad With Yuzu, Ras Al Hanout & Goat Cheese Foam

Cover beets with water and extra-virgin olive oil; bring to a boil. Once boiling, reduce to a simmer and cook until knife comes out clean when tested. Shock in ice water. Peel and cut into sixths; set aside.

Cut all citrus in half and juice through strainer. Add yuzu and season with salt and pepper. Cover and toss beets in citrus juice.

Place goat cheese in kitchen mixer and paddle on low. Slowly add cream, Parmesan and salt. Season to taste and place in refrigerator until ready to use.

To serve, place some dressed beet on each plate. Top with goat cheese mixture and sprinkle with small amount of ras el hanout.