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Author Notes: I am always looking for ways to reinvent dishes into cutesy bite-size appetizer form, and this combination works perfectly. Nothing is more classic (or overdone) than a roasted beet and goat cheese salad... but this single bite hors d'oeuvre will remind you why it ended up on so many restaurant menus in the first place. —wineaplenty
Makes 24 bites
Roasting The Beets
- 3 Golden Beets
- 3 Red Beets
- Clean the beets and chop off both ends. I like working with the golden beets first as the red variety will stain your cutting board (and hands, and countertop, etc.).
- Wrap each beet individually in a square of aluminum foil, tenting the top to allow for some steam release.
- Roast at 375 degrees until a fork can be inserted with only minimal resistance. This takes approximately 45 min-1 hr depending on the size of your beets. Once cooked, take out of the oven and unwrap the foil, but leave the beets in the "cups" until cool enough to handle.
- Peel the skin off each beet and cut off each of the rounded sides until you have a fairly uniform square of beet. Cut each square in half, and then each half in half again, and each in half once again for 8 small uniform squares per beet. Allow to cool completely- this can be made even a couple days in advance.
Rolling the Goat Cheese and Assembling The Skewers
- 8 ounces Herbed Goat Cheese
- 1/4 cup Sliced Toasted Almonds
- 1 tablespoon Wildflower Honey
- Crush the toasted almonds roughly by hand into a wide dish.
- Divide the goat cheese into 24 portions. Take a portion and roll in between your hands, forming into a small ball.
- Take the goat cheese ball and roll in the dish of almonds until coated. Repeat until you have rolled and coated all 24.
- Assemble your ingredients sliding one of each onto a short skewer, beginning with a square of the golden beet, then the almond coated goat cheese ball, and finally the red beet on the bottom.
- Lay your skewers on their sides next to each other and drizzle lightly with honey. Flip and drizzle the opposite side.