red beet crouquant with cheesy girl (local chevre)

to achieve the crispy beet crouquant :

- poach peeled beets in port wine, fresh rosemary, peppercorns, sugar & h2o

- puree beets with just enough liquid to make a smooth paste, pass & reserve

- once beet puree has cooled, add egg white powder and incorporate

- apply puree to an inverted sheet-pan lined with a silpat and place in low temp oven (150 or less) until crispy

- keep in dehydrator