SORREL WRAPPED BEET SNACKERS
3 Medium Red beets, stems cut to one inch
2 Tbs Olive oil
1 4 oz log Fresh, mild goat cheese, chilled
15 Fresh sorrel leaves, halved with ribs and stems discarded
Preheat oven to 425 degrees.
Wrap the beets in foil and roast in the center of the oven for 1½ hours, or until tender. Let cool, and then discard the stems and cube into ¼-inch slices.
Line a tray with plastic wrap and brush with 1 Tbs of oil. Cut the goat cheese log crosswise into 1/4-inch-thick slices* and then halve them. Arrange cheese slices in 1 layer on tray and brush with remaining oil. Top each cheese piece with a beet slice.
Arrange sorrel leaves, with the veined sides up, on a separate work surface. Place a cheese and beet stack in the middle of each leaf half, then wrap sorrel over stack and secure with a toothpick. Enjoy!
*An oiled knife works well for slicing cheese.