Beet Stacks

Beet Stacks

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.

 

Beet Guacamole

Beet Guacamole

Serve with white or blue corn chips.

4 baby beets

2 avocados

1 lime, juiced

6-10 sprigs of cilantro

2 tsp. agave

¼ tsp. cumin

Pinch of salt

Pinch of cayenne (or small chilies if in season)

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 (put in fridge if in a hurry)

De-stem cilantro, and finely chop all but a few leaves. Mix cilantro leaves, lime juice, agave, cumin, salt, cayenne in a small bowl.

Peel beets when cool, chop into ¾ inch cubes, and place in small bowl. Chop avocado into cubes the same size and put on top of beets. Pour in liquid, and toss (but not too much so it gets muddied by the beet juice), then top with the remaining few cilantro leaves. Serve with chips.