Sorrel-Wrapped Goat Cheese and Beet Stacks

Sorrel-Wrapped Goat Cheese and Beet Stacks
Photo by Rob Fiocca


  • 30 fresh sorrel leaves (about 4 by 2 inches)
  • wooden picks
  • 2 1 1/2-inch-diameter logs fresh mild goat cheese (herbed or plain)
  • 6 medium yellow or red beets
  • ¼ cup extra-virgin olive oil
  • 1 1 1/2-inch round cookie cutter (at least 1 inch deep)

Preheat oven to 425°F. Wrap beets in foil in 2 packages (3 per package) and roast in middle of oven until tender, 1 1/4 to 1 1/2 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 out a cylinder ...

View full recipe at Epicurious


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