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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
- 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
ounces Herbed Goat Cheese
cup Sliced Toasted Almonds
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.