LibreRecipes

Sorrel-Wrapped Goat Cheese and Beet Stacks

Rating

Calories

31.0

Protein

1.0

Sodium

34.0

Fat

2.0

If you can't get sorrel at your local market, arugula leaves or large basil leaves are a good alternative.

6 medium yellow or red beets (2 1/2 pounds with greens), trimmed, leaving 1 inch of stems attached

1/4 cup extra-virgin olive oil

2 (1 1/2-inch-diameter) logs fresh mild goat cheese (herbed or plain; 8 ounces total), chilled

30 fresh sorrel leaves (about 4 by 2 inches), leaves halved lengthwise and center ribs and stems discarded

Special equipment: a 1 1/2-inch round cookie cutter (at least 1 inch deep); wooden picks

Preheat oven to 425°F.
Wrap beets in foil in 2 packages (3 per package) and roast in middle of oven until tender, 1 1/4 to 1 1/2 hours. When cool enough to handle, peel beets and cut off stems and root ends. Halve beets crosswise and arrange, cut sides down, on a work surface. Cut out a cylinder from each half with cookie cutter. Halve each cylinder lengthwise, then cut crosswise into generous 1/4-inch-thick slices.
Line a tray with plastic wrap and brush plastic wrap with some oil. Cut cheese logs crosswise into 1/4-inch-thick slices with an oiled knife, then halve slices. Arrange cheese slices in 1 layer on tray and brush with some oil, then top each with a slice of beet.
Arrange sorrel leaf halves, veined sides up, on work surface. Put a cheese and beet stack in middle of each leaf half, then wrap sorrel over stack and secure with a pick.