Best 3 Sorrel Wrapped Goat Cheese And Beet Stacks Recipes

**Indulge in a Symphony of Flavors: Sorrel-Wrapped Goat Cheese and Beet Stacks - A Culinary Journey of Textures and Tastes**

Prepare to tantalize your taste buds with a culinary masterpiece that harmonizes the vibrant colors and distinct flavors of sorrel, goat cheese, and beets. This recipe presents a captivating appetizer or light meal that combines the tangy tartness of sorrel leaves with the creamy smoothness of goat cheese, all wrapped in the earthy sweetness of roasted beets. As you bite into each stack, you'll experience a delightful interplay of textures, from the crispiness of the roasted beets to the soft and creamy goat cheese, complemented by the delicate tang of the sorrel leaves. This dish not only pleases the palate but also adds a pop of color to your table, making it a perfect choice for special occasions or gatherings with friends and family. Explore the detailed recipe instructions and discover additional variations, including roasted beet salad with goat cheese and sorrel vinaigrette, for a versatile culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

MARINATED BEET SALAD WITH WHIPPED GOAT CHEESE

Marinated Beet Salad With Whipped Goat Cheese image

It's easy to make a pretty good beet salad, but this one makes the leap into greatness. After decades of kitchen experiments, the chef and beet maven Andrew Carmellini shared how to elevate both elements: marinate the beets, then season and whip the goat cheese. Feel free to cook the beets on a grill instead of in the oven if you've got a fire going. Young beets, juicy and tender enough to bite into, can be used instead of the thick-skinned, mature kind. But do not roast: Steam them just until tender.

Provided by Julia Moskin

Categories salads and dressings, vegetables, appetizer, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

8 to 10 medium-large beets (see note)
2 tablespoons minced shallots
3 tablespoons olive oil, plus more to taste
2 tablespoons rich, sweet vinegar like Barolo, balsamic or sherry
Salt and ground black pepper
1/4 cup shelled nuts, like pistachios, walnuts or pecans (optional)
1 cup loosely packed whole herb leaves (like parsley, mint or cilantro) or 2 cups small salad greens (like baby spinach, baby arugula or mâche), or use a mixture or herbs and greens
1/4 cup fresh goat cheese
1 tablespoon olive oil
2 tablespoons whole milk or heavy cream
1/2 teaspoon rice or white wine vinegar, plus more to taste
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt, more to taste

Steps:

Prepare the beets: Place a rack in the center of the oven and heat to 400 degrees. Place a sheet pan underneath to catch any drips from the beets.
Trim the greens, tops and stems from the beets. Wash thoroughly and wrap in aluminum foil packages, about 4 beets per package. Place the packages directly on the oven rack and bake until beets are easily pierced by a fork or knife, 45 minutes to 1 hour depending on size. (No need to unwrap the beets to test them.)
Meanwhile, in a large bowl, combine shallots, oil, vinegar and a lavish sprinkling of salt and pepper. Set aside.
Remove beets from oven and carefully open packages to let the steam escape. Let cool at least 20 minutes, or up to 4 hours.
Unwrap beets and use a peeler or your fingers to remove any tough skin. Dice beets neatly into bite-size pieces. Add to bowl with shallot mixture, mix well and let marinate in the refrigerator for at least 30 minutes or up to 8 hours. Stir occasionally.
Meanwhile, in a toaster oven or 350-degree oven, toast nuts until golden, about 5 minutes. If unsalted, sprinkle with salt. Let cool, then coarsely chop.
Prepare the goat cheese: In a bowl, mix or whisk all ingredients together until smooth. Keep whipping until cheese is fluffy and soft. Taste and season with additional vinegar and salt. Refrigerate until ready to serve.
To serve, pile beets on a serving platter or individual plates. Spoon remaining dressing over the top. Spoon dollops of goat cheese mixture on and around the beets, then tuck in herbs and/or greens. Sprinkle with nuts and serve immediately.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 369 milligrams, Sugar 10 grams

ROASTED BEETS WITH GOAT CHEESE AND WALNUTS

Roasted Beets with Goat Cheese and Walnuts image

Beautiful, sweet, twice-roasted beets and baked goat cheese with crunchy nuts and slightly bitter greens is my idea of an easy, healthy, beautiful fall lunch! Or dinner, or breakfast, or brunch. Serve with toasted walnut bread.

Provided by Chef John

Categories Salad Vegetable Salad Recipes

Time 1h45m

Yield 2

Number Of Ingredients 8

Ingredients

½ cup chopped walnuts
1 large beet, top and bottom trimmed and beet greens retained
1 tablespoon walnut oil, or more to taste
2 ounces soft goat cheese
kosher salt and freshly ground black pepper to taste
2 tablespoons champagne vinegar
1 cup reserved beet greens, cut into very thin slivers
2 teaspoons chopped fresh chives

Steps:

Preheat oven to 275 degrees F (135 degrees C).
Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
Turn oven temperature up to 400 degrees F (205 degrees C).
Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.

Nutrition Facts : Calories 422.5 calories, Carbohydrate 19 g, Cholesterol 22.4 mg, Fat 35.1 g, Fiber 6.2 g, Protein 13.1 g, SaturatedFat 8.3 g, Sodium 487.2 mg, Sugar 10.1 g

BAKED GOAT CHEESE AND ROASTED BEET DIP

Baked Goat Cheese and Roasted Beet Dip image

Goat cheese and beets not only make a great side or salad, they also make a tasty dip! Serve with crostini, pita chips or crackers. Beets will stain, so wear gloves if desired.

Provided by France C

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 50m

Yield 10

Number Of Ingredients 11

Ingredients

¾ pound beets - trimmed, peeled and cut into 1/2-inch cubes
2 tablespoons olive oil
½ teaspoon salt
⅛ teaspoon pepper
1 (8 ounce) package goat cheese, softened
1 (4 ounce) package cream cheese, softened
2 teaspoons fresh thyme
1 clove garlic, minced
1 teaspoon lemon juice
1 tablespoon coarsely crushed pine nuts
1 tablespoon balsamic glaze

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
Place beets into a bowl, drizzle with olive oil, and season with salt and pepper. Toss to coat and place in the roasting pan.
Roast in the preheated oven until soft for 20 minutes, stirring halfway through. Remove from oven and fold foil over beets to keep warm. Reduce oven temperature to 400 degrees F (200 degrees C).
Combine goat cheese, cream cheese, thyme, garlic, and lemon juice in a mini food processor; blend until smooth. Transfer mixture to a small oven-proof dish.
Bake in the preheated oven until hot and lightly browned, 15 to 17 minutes. Create a well in the center of the cheese mixture and top with beets. Garnish with pine nuts and drizzle with balsamic glaze. Serve warm.

Nutrition Facts : Calories 168.7 calories, Carbohydrate 4.9 g, Cholesterol 30.4 mg, Fat 13.9 g, Fiber 1 g, Protein 6.5 g, SaturatedFat 7.6 g, Sodium 293.3 mg, Sugar 2.9 g

Tips:

Choose fresh, young sorrel leaves. Older leaves can be tough and bitter.
Blanch the sorrel leaves briefly in boiling water to soften them. This will make them easier to wrap around the goat cheese and beets.
Use a firm, mild-flavored goat cheese. Fresh goat cheese or chevre is a good option.
Roast the beets until they are tender and slightly caramelized. This will bring out their natural sweetness.
To make the vinaigrette, use a good quality olive oil and vinegar. A balsamic vinegar or a red wine vinegar would be a good choice.
Season the vinaigrette to taste with salt, pepper, and honey. You can also add a touch of Dijon mustard for a little extra flavor.
Assemble the stacks just before serving. The sorrel leaves will wilt if they sit for too long.

Conclusion:

This recipe for sorrel-wrapped goat cheese and beet stacks is a delicious and elegant appetizer or light lunch. The combination of sweet beets, tangy goat cheese, and peppery sorrel is sure to please everyone at your table. With a few simple tips, you can easily make this dish at home. So next time you're looking for a unique and flavorful appetizer, give this recipe a try.