Sorrel-Wrapped Goat Cheese and Beet Stacks

1. 1

   Preheat oven to 425F.

2. 2

   Wrap beets in foil in 2 packages (3 per package) and roast in middle of oven until tender, 1 1/4 to 1 1/2 hours.

3. 3

   When cool enough to handle, peel beets and cut off stems and root ends.

4. 4

   Halve beets crosswise and arrange, cut sides down, on a work surface.

5. 5

   Cut out a cylinder from each half with cookie cutter.

6. 6

   Halve each cylinder lengthwise, then cut crosswise into generous 1/4-inch-thick slices.

7. 7

   Line a tray with plastic wrap and brush plastic wrap with some oil.

8. 8

   Cut cheese logs crosswise into 1/4-inch-thick slices with an oiled knife, then halve slices.

9. 9

   Arrange cheese slices in 1 layer on tray and brush with some oil, then top each with a slice of beet.

10. 10

    Arrange sorrel leaf halves, veined sides up, on work surface.

11. 11

    Put a cheese and beet stack in middle of each leaf half, then wrap sorrel over stack and secure with a pick.

* Per serving · 4 servings · Values may vary.

No additional tips available.