Roasted Beet Goat Cheese Log (Print Version)
# Ingredients:
→ Roasted Beets
01 -
Freshly ground black pepper, to taste
02 -
Salt, to taste
03 -
15 millilitres olive oil
04 -
4 medium beets, trimmed and scrubbed
→ Goat Cheese Mixture
05 -
Salt, to taste
06 -
15 millilitres honey
07 -
120 grams cream cheese, softened
08 -
15 millilitres lemon juice
09 -
240 grams goat cheese, softened
10 -
Freshly ground black pepper, to taste
→ Assembly
11 -
Fresh greens or crackers, for serving
12 -
4 grams fresh chives, finely chopped
13 -
70 grams pistachios, toasted and chopped
14 -
8 grams fresh parsley, finely chopped
# Instructions:
01 -
Lift your beet-cheese stack onto a nice plate. Scatter the pistachios, parsley, and chives right over it. Tuck some crackers or greens around it before you dig in.
02 -
Put a beet slice at the bottom, then smoosh a layer of cheese mix on top. Keep adding another beet slice and more cheese. Go on until you’ve got 3 or 4 thick layers.
03 -
Throw your goat cheese, cream cheese, honey, and lemon juice in a bowl. Mix everything together until it's all smooth and soft. Give it a taste and season with salt and pepper—add as much as you like.
04 -
Fire up your oven to 200°C. Take some foil and lay the beets out, drizzle with olive oil, and shake on some salt and pepper. Wrap the beets up tight in the foil and let them bake for about 45 to 60 minutes, or until they’re easy to poke with a fork. Give them time to cool, then take off the skins. Slice them into rounds.
# Notes:
01 -
Want to prep ahead? Roast your beets early and stash them in the fridge for up to two days.
02 -
If you want perfect beet rounds, just grab a little round cutter and trim the edges.