Beet Hearts with Goat Cheese
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 2+
Ingredients
Instructions
  1. Take the goat cheese out of the fridge and set it aside.
  2. In a frying pan over medium-high heat, roast the walnuts for approximately 5 minutes or until slightly golden/roasted.
  3. Remove the pan from heat, add the honey and mix to coat the walnuts. Set aside and allow to cool.
  4. Place the beets into a pot, cover with water and cook them until soft. Depending on the size of your beets this will take anywhere from 45 minutes to well over an hour, mine took approximately 50 minutes.
  5. While the beets are cooking, add the cream to a mug and whip it until it has a sour cream like consistency.
  6. Mix in the goat cheese, the dried and fresh herbs and season with salt and pepper. Set aside. Note: You can skip herbs if you are using goat cheese with herbs de Provence.
  7. When the beets are cooked, drain, rinse with fresh cold water and let them cool.
  8. When cool enough to handle, peel off the skin of the beet.
  9. Cut each beet in half and then using a heart shaped cookie cutter, carve out a heart shape.
  10. For each heart half, cut it into thin slices. (2-3 mm or less than ¼")
  11. Divide the beet hearts so that we can create stacks consisting of 3 slices each.
  12. Fill a confectionery bag with the goat cheese, add a tip and squeeze out some goat cheese mix onto the first layer of the beet. (See photo below.) If you don't have any confectionery bags, you can use a knife to spread the cheese but you must be extra careful not to break the beet slice.
  13. On top of the goat cheese add another beet heart, and then add more goat cheese mix. Finish with a last layer of beet heart.
  14. Carefully transfer the beet heart stacks onto a plate and garnish with the arugula.
  15. Sprinkle the honey walnuts around and then drizzle each stack with olive oil and balsamic vinegar.
  16. Optionally season with extra salt and pepper.
  17. Note that for a better visual effect, you can simmer your balsamic vinegar to get it thicker, or use balsamic vinegar cream(If you simmer the balsamic vinegar you will want to use an additional tablespoon of it.)
Recipe by Costco Diva at http://www.costcodiva.com/beet-hearts-with-goat-cheese/