These little gems are layered with earthy flavors and make use of both the beet and its’ greens. The chèvre can be as subtle or dominant as you like and is a long-time partner of the beet. The sauce is bright and freshly-flavored taking on a unique character from the L’Estonell Grenache vinegar. If you are unable to find this type of vinegar, you can use another red wine vinegar instead but you might need to adjust quantities based on the acidity. It is best to make the sauce just before heating your beet towers so that it is still warm. You can reheat it gently in the microwave but the color will lose some of the brightness. Extra sauce could be used the next day to flavor ravioli filling or for enhancing soup. The color will not stay bright but the flavor is still pure.
These are a great do-ahead for a dinner party; just pop them in the oven after cocktails and plate them up with the sauce for an elegant first course. They could also be served at room temperature.
—10 Legs in the Kitchen