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! (Servings: 30)

Cooking Tip

*An oiled knife works well for slicing cheese.

Nutrition Information