Roasted Beet & Goat Cheese Bites

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!)
Preheat oven to 350 deg.  Wash & peel the beets.
 
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

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