Beets, with their ruby-red-jewel tone, make a festive plate presentation during the holiday season. This is a perfect appetizer to bring to your next Christmas party. You can save time by roasting them the night before and assembling right before you are ready to enjoy. Leftovers are delicious served over leafy greens with balsamic vinaigrette.
1 bunch beets, trimmed and scrubbed
1 cup water
4 to 5 ounces goat cheese
½ cup pecan halves, toasted
2 tablespoons balsamic glaze
2 tablespoons honey
- Preheat oven to 375 degrees Fahrenheit. Wrap each beet in aluminum foil. Place on a baking sheet and roast for about 60 minutes. Remove from oven and refrigerate for at least an hour or overnight.
- Unwrap and remove the skin from the beets with a small knife. You may want to wear gloves for this step as the beets will stain your hands pink. If not, the beet juice will wash off with soap and water. Slice the beets and arrange on a serving platter.
- Heat 1 cup of water in the microwave or run hot tap water. With a clean knife, thinly slice goat cheese. Dip knife in water as needed between slicing to create smooth cuts. Place cheese on beet slices and top with pecans.
- Drizzle with balsamic glaze and honey. Serve immediately.