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
Ingredients
- Roasting The Beets
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3
Golden Beets
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3
Red Beets
- Rolling the Goat Cheese and Assembling The Skewers
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8 ounces
Herbed Goat Cheese
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1/4 cup
Sliced Toasted Almonds
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1 tablespoon
Wildflower Honey
Directions
- Roasting The Beets
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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.).
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Wrap each beet individually in a square of aluminum foil, tenting the top to allow for some steam release.
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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.
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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
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Crush the toasted almonds roughly by hand into a wide dish.
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Divide the goat cheese into 24 portions. Take a portion and roll in between your hands, forming into a small ball.
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Take the goat cheese ball and roll in the dish of almonds until coated. Repeat until you have rolled and coated all 24.
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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.
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Lay your skewers on their sides next to each other and drizzle lightly with honey. Flip and drizzle the opposite side.
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