SORREL-WRAPPED GOAT CHEESE AND BEET STACKS

By polloazul

If you can’t get sorrel at your local market, arugula leaves or large basil leaves are a good alternative.

Ingredients

• 6 medium yellow or red beets (2 1/2 lb with greens), trimmed, leaving 1 inch of stems attached
• 1/4 cup extra-virgin olive oil
• 2 (1 1/2-inch-diameter) logs fresh mild goat cheese (herbed or plain; 8 oz total), chilled
• 30 fresh sorrel leaves (about 4 by 2 inches), leaves halved lengthwise and center ribs and stems discarded
• SPECIAL EQUIPMENT: a 1 1/2-inch round cookie cutter (at least 1 inch deep); wooden picks

Details

Servings 60
Adapted from gourmet.com

Preparation

Step 1

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 from each half with cookie cutter. Halve each cylinder lengthwise, then cut crosswise into generous 1/4-inch-thick slices.
Line a tray with plastic wrap and brush plastic wrap with some oil. Cut cheese logs crosswise into 1/4-inch-thick slices with an oiled knife, then halve slices. Arrange cheese slices in 1 layer on tray and brush with some oil, then top each with a slice of beet.
Arrange sorrel leaf halves, veined sides up, on work surface. Put a cheese and beet stack in middle of each leaf half, then wrap sorrel over stack and secure with a pick.

COOKS’ NOTES:
Beets can be roasted and sliced 2 days ahead and chilled in a sealed plastic bag.
Cheese and beet stacks (without sorrel) can be assembled 1 day ahead and chilled on tray, covered with plastic wrap.
Sorrel leaves can be trimmed 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.
Hors d’oeuvres can be assembled 4 hours ahead and chilled, loosely covered with plastic wrap.