Roasted Beet Goat Cheese (Print Version)
# Ingredients:
→ Roasted Beets
01 -
Freshly ground black pepper, to taste
02 -
Salt, to taste
03 -
15 millilitres olive oil
04 -
4 medium beets, trimmed and scrubbed
→ Goat Cheese Mixture
05 -
Salt, to taste
06 -
15 millilitres honey
07 -
120 grams cream cheese, softened
08 -
240 grams goat cheese, softened
09 -
Freshly ground black pepper, to taste
10 -
15 millilitres lemon juice
→ Assembly
11 -
4 grams fresh chives, finely chopped
12 -
8 grams fresh parsley, finely chopped
13 -
Fresh greens or crackers, for serving
14 -
70 grams pistachios, toasted and chopped
# Instructions:
01 -
Let your oven heat up to 200°C. Lay out beets on foil, roll them around with olive oil, then toss some salt and pepper over them. Fold up the foil so the beets are covered, then bake for about 45 to 60 minutes, or until a fork slides in easy. After they cool a bit, peel them and slice them up.
02 -
Toss goat cheese, cream cheese, honey, and lemon juice into a mixing bowl and stir until the blend turns really soft. Add salt and pepper till it tastes just right for you.
03 -
Start with a beet slice, then slather on a bit of the cheese blend. Drop another beet slice on top. Keep piling beet and cheese layers till you hit three or four tall.
04 -
Lift your beet and cheese stack onto a serving dish. Pop some fresh greens or crackers around it. Dust with the pistachios, add chopped parsley and chives, then dig in.
# Notes:
01 -
You can roast the beets ahead and stash them in the fridge for up to 2 days.
02 -
If you want it tidier, a round cutter works great to slice the beets evenly.