An hor d’ oeuvre that is like a spring caprese. Makes four stacks.
3 baby beets
16 orach leaves, mixed color
½ lb. chèvre or camembert (Geoff’s and Siobhan’s choice, respectively)
1 small bunch dill
¼ c balsamic vinegar
Preheat oven to 375°F. Wrap beets in tin foil and bake for 1 hr. to 1 hr. and 15 min.. remove from oven, open foil, and let cool.
Heat balsamic over a low heat until slightly viscous, and turn off flame. It will thicken as it cools.
Pinch off 32 sprigs of dill.
Arrange stacks in the following way:
Start with a slice of baby beet, top with one color of orach (of your choice), then a medallion of cheese, 2 sprigs of dill, and the alternate color of orach. The pattern has been made. Do the same thing again. Follow up with a slice of beet and top with dill.
Make four stacks as such, then drizzle with balsamic reduction.