Roasted beets. Creamy herbed goat cheese. Pink Himalayan salt. One bite delights. How does THIS sound!
This beautifully impressive tapas dish is worth the little extra fuss to set them in front of your most discriminating guests. With two easy steps to prepare this dish, assembling goes rather quick and can all be done in advance.
- Large Beets – 3, roasted in the oven for 40 minutes, and peeled
- Goat Chèvre Cheese – 8 ounces, softened
- Garlic – 1 clove
- Thyme – 2 teaspoons
- Chives – 1 tablespoon, freshly chopped
- Pink salt – to taste
- Rosemary leaves – for garnish
Carefully slice the beets as thin as you can and yet thick enough not to fall apart. Mix the cheese, garlic, thyme and chives in a bowl.
To assemble, spread a small amount of cheese on top of one beet slice, set a beet slice on top, spread a little more cheese spread and top with another beet. 3 beets, 2 layers of cheese spread.
Chill the stacks for an hour to make them easy to slice. When chilled, simply cut each stack into quarters, arrange on a plate, sprinkle pink salt across and rosemary leaves. Your beautifully, delicious dish is now ready or can go back in the fridge for a bit until ready to serve.