Over the weekend I made a 10-course French dinner for my folks’ 60th wedding anniversary. I love doing big formal dinners. I love finding a theme, planning the decorations, searching for recipes…and of course, the cooking! Three days in the kitchen is totally my happy place! 🙂
An unexpected big hit of the party was my amuse-bouche – Roasted Beet & Goat Cheese Bites. We all agreed that, had there been a whole plate of these, we would have easily filled up on them! They are the perfect combo of beautiful & delish!
Makes 6 servings
Ingredients
- 3 beets
- Salt & Pepper
- Olive oil
- 1 4-oz log of Chevre (goat cheese)
- Sour cream
- 1/2 c balsamic vinegar
- 1 T butter
- Flaky sea salt (optional…but very tasty!)
- Microgreens (optional…but also very tasty!)
Coat the beets with olive oil & sprinkle with salt & pepper. Place beets on a large sheet of aluminum foil & close it up into a packet. Place packet on a baking sheet & roast for approx 1 hr (or until you can easily slide a knife point into the beets).
Remove from oven & let cool. Once the beets are cool, slice into 1/4″ slices.
Spread goat cheese on 1 beet slice. Stack another beet slice on top & spread with goat cheese. Top with one more beet slice. Wrap the beet/goat cheese stacks tightly with plastic wrap & refrigerate – a few hours to overnight. (The longer you wait the better!)
Bring balsamic vinegar to a boil over medium heat. Reduce the heat to low & reduce the vinegar down by about half to a thick syrup. Stir occasionally. Take it off heat & add butter. Whisk until melted & incorporated.
When you’re ready to eat them, unwrap the stacks & cut into neat shapes. (I made diamonds out of mine.)
Top with a small dollop of cream cheese, a few microgreens & drizzle the balsamic reduction around the plate. Serve & thoroughly enjoy!!
Recipe adapted from: Goat Cheese & Roasted Beet Amuse Bouche (crisisbrownies.blogspot.com).
Photo Cred: My daughter, Anika StanWiens