by Sarah Steimer
- 1 medium striped (chiogga) beet
- 3 ounces goat cheese (chevre)
- 2 teaspoons fresh parsley, chopped
- 2 teaspoons fresh basil, chopped
- salt and pepper
- 1 teaspoon lemon juice
- 1-2 teaspoons olive oil
- 1/4 cup pesto
- parsley and pepitas, for garnish (optional)
Slice the beet very, very thin using a mandoline. Pair up the beets thins by size.
In a small bowl, mix together the goat cheese, parsley, basil, salt, pepper, lemon juice, and 1 teaspoon olive oil. If the mixture seems too thick, add another teaspoon of olive oil. Adjust the seasonings.
Place a small teaspoon of the goat cheese mixture on the center of half the beet thins. Lightly brush the edges of these beet halves with water. Place another beet thin on top and gently press down the edges.
Serve the beets with pesto, parsley and pepitas. Can drizzle with additional olive oil, salt and pepper as well.
Makes about 2-4 servings as either a side or a main.
Recipe adapted from: Cannelle et Vanille