No kids or handsome hubby this week. However, I am going to post a picture of a very under utilized vegetable. The humble beet! Not the disgusting, mushy canned version but the yummy, beautiful fresh picked version. Aren't they beautiful!
Beet and goat cheese stacks
adapted from Delicious. magazine
5 round medium sized fresh beets
herb goat cheese
3 tsp. heavy cream
1/4 c. walnuts toasted
1/4 cup extra virgin olive oil
1/8 c. balsamic vinegar
1/2 c micro greens
Slice beets in similar sized rounds, about 1/2 thick. Place on baking sheet with parchment paper or silpat. Drizzle with olive oil and season with salt. Bake at 350 for about 10-12 minutes until soft to touch. Set aside to cool. Beat together the goat cheese and cream until creamy and smooth, spoon into piping bag with no tip. Set aside. Toast walnuts in oven 3-4 minutes, watch carefully they will burn very easily! Remove and set aside. Mix together balsamic and olive oil, they will never mix together fully but that's fine.
Place one beet on plate, pipe goat cheese on edge first then pipe inside in circles. Repeat process until top layer is a beet. There should be 3 layers of beets and two layers of goat cheese. Spoon balsamic mixture around plate and garnish with walnuts. Finally top beet stack with a small amount of micro greens.
This is a really yummy and elegant appetizer that is fairly simple to make while still making a big impression on your guests!