Beet and Goat Cheese Stack

Beet and goat cheese are a classic combination. I kept it so simple here for an easy appetizer or side dish. I love the earthy flavor of beets and am so excited for them in Autumn. The goat cheese adds a nice sweet, tangy flavor. I use a plain goat cheese but feel free to use any goat cheese you like. I like the color of beets so I use a combination of red and golden beets. I use Thyme on top but any herb readily available in Autumn is totally acceptable.

Makes 4 side servings or appetizer servings:

3 beets (any color or combination)

5 1/2 ounce goat cheese (Put in freezer for 30 minutes)

olive oil

chopped herbs to garnish

To make:

Place un peeled beets in small stockpot and cover with water. Bring to boil, lower heat to low boil and cook until knife goes in easily. Strain and set aside to cool. Now is a good time to put the goat cheese in the freezer. This makes it easier to cut the cheese into uniform discs, just don’t let it freeze through.

Once beets are cool enough to handle, peel and slice into 1/2” slices.

Slice goat cheese into same size slices.

Stack beets and goat cheese, alternating. Drizzle with olive oil and top with chopped herbs.

Serve by itself, on a cheese platter or as a side.