Best Sorrel Wrapped Goat Cheese And Beet Stacks Recipes

BEETS AND GOAT CHEESE ON A BED OF SPINACH

Beets and Goat Cheese on a Bed of Spinach image

I was inspired by Wolfgang Puck's iconic goat cheese and beet napoleon to make something similar, but decided on a dish that is much less elaborate. If you have time to spare, you could stack the beet slices and goat cheese rather than crumbling the goat cheese over the beets.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 teaspoons balsamic vinegar
Salt to taste
1/2 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar or sherry vinegar
4 medium beets, roasted
2 ounces goat cheese, crumbled
2 tablespoons chopped fresh tarragon, chives, parsley or a combination
1 tablespoon pine nuts, lightly toasted
1 6-ounce bag baby spinach

Steps:

Make the dressing. In a small bowl or measuring cup combine the vinegars and salt to taste. Whisk in the mustard and the olive oil. Set aside.
Toss the spinach with 3 tablespoons of the dressing. Line a platter or individual plates.
Skin the beets and cut in half lengthwise (stem to root), then slice into thin half moons. Place the sliced halves on top of the spinach and fan them out. Drizzle on the remaining dressing and sprinkle on the herbs. Top each fan of beets with crumbled goat cheese and pine nuts, and serve.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 380 milligrams, Sugar 6 grams, TransFat 0 grams

ROASTED BEET, GOAT CHEESE AND SORREL SALAD

ROASTED BEET, GOAT CHEESE AND SORREL SALAD image

Categories Salad Vegetable

Number Of Ingredients 6

Ingredients

6 Medium red or golden beets, trimmed, leaving 1 inch stems attached.
¼ Cup olive oil
Balsamic vinegar, salt, and pepper to taste
8 oz Goat cheese, plain or herb
30 Fresh sorrel leaves
1 Cup pecans, chopped and roasted

Steps:

Preheat oven to 425. Wrap beets in foil. Roast until tender, 1 ¼ to 1 ½ hours. When cool enough to handle, peel beets and cut off stems and root ends. Halve beets crosswise and arrange, cut sides down, on a work surface. Cut cheese logs crosswise into ¼ inch slices with an oiled knife, then halve slices. Arrange cheese slices in one layer on tray and brush with olive oil, then top each with a beet slice. Toss a salad with sorrel leaves, vinaigrette, and pecans. Place the cheese and roasted beets on top and serve immediately.