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Gold Beets and Goat Cheese

My neighbor and friend Rhonda throws fabulous parties. She invites a fun-loving crowd and offers plenty of booze, and always serves a creative food buffet. She loves beets, so if there are beets in the garden, these little sandwiches will be one of the appetizers. If she would have a party on a weeknight, when I wasn’t working so late, I might be there before everyone else nibbled them up.

Golden beets, as needed, washed and trimmed, greens reserved for another purpose

1/4 cup rice wine vinegar

1/4 cup agave nectar or sugar or honey

1 teaspoon Dijon style mustard

1/4 cup extra virgin olive oil

1 clove garlic, minced

Salt and freshly ground black pepper

Log-shape goat cheese, as needed

Toasted chopped hazelnuts, pine nuts or walnuts

Preheat the oven to 400 degrees F. Place the beets in a small roasting pan and pour in enough cold water to reach about 1/4 of the way of the sides of the beets. Cover the pan and roast the beets until they are tender when poked with a skewer, 1 to 2 hours, depending on their size.

Remove the beets from the pan and allow to cool. Slip the skin off the beets and cut each beet into 1/4-inch rounds.

Make a vinaigrette with the vinegar, agave nectar, mustard, olive oil, garlic and salt and pepper.

Cut the goat cheese into 1/4-inch round slices using a string of sewing thread. Sandwich a slice of goat cheese between 2 beet rounds, drizzling some of the vinaigrette in between. Arrange on a serving plate. Drizzle with more vinaigrette and sprinkle with toasted nuts.

Filed under: Appetizers, Salads

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1 comment

  • outsideoslo

    This looks lovely. It’s fun to discover what goes well with goat cheese, from honey to figs, and now beets! I just made a goat cheese cake last weekend (the recipe’s on my blog), and that was one of those exciting taste discoveries, too.

    Thanks for sharing! Reply · 23 September, 2009

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