Elegant appetizers
1. Using a 2 5/8" round cookie cutter, cut out 20 of the beet slices; reserve scraps for another use (like borscht or a salad). In a 12" skillet, bring rice vinegar and sugar to a boil. Reduce heat to medium-low and, working in batches, cook beet slices, turning once, about 2 minutes. Transfer slices to a paper towel-lined baking sheet. Pat dry and let chill.
2. Stir goat cheese together with the chives, parsley, 2 tsp. thyme, and pepper in a bowl. Set aside.
3. Bring orange juice to a boil in a 1 quart saucepan over medium-high heat. Cook until reduced to 1/3 cup, 4-5 minutes. Let cool. Transfer juice to a bowl along with remaing thyme, balsamic vinegar, zest, and shallots. While whisking, drizzle in olive oil and hazelnu oil; whisk until smooth. Season vinaigrette with salt and pepper; let chill.
4. To serve: Put 1 beet slice on work surface; spread about 1 tablespoon cheese mixture over beet. Top cheese another beet slice, pressing down so cheese oozes to edge. Repeat to create a stack with 4 layers of cheese between 5 beet slices. Make 4 stacks in all. Slice each stack into 4 wedges; transfer to 4 plates. Drizzle vinaigrette over each plate; garnish with nuts. Serve with mixed greens, if you like.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (243g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 428 | ||
Calories from Fat: 331 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.7g | 49 % | |
Saturated Fat 14.8g | 74 % | |
Monounsaturated Fat 17.5g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 50.4mg | 16 % | |
Sodium 374.6mg | 13 % | |
Potassium 415.2mg | 11 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 5.3g | ||
Protein 17g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 428
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