sorrel-wrapped-goat-cheese-and-beet-stacks-108157.json

{
    "directions": [
        "Preheat oven to 425\u00b0F.",
        "Wrap beets in foil in 2 packages (3 per package) and roast in middle of oven until tender, 1 1/4 to 1 1/2 hours. When cool enough to handle, peel beets and cut off stems and root ends. Halve beets crosswise and arrange, cut sides down, on a work surface. Cut out a cylinder from each half with cookie cutter. Halve each cylinder lengthwise, then cut crosswise into generous 1/4-inch-thick slices.",
        "Line a tray with plastic wrap and brush plastic wrap with some oil. Cut cheese logs crosswise into 1/4-inch-thick slices with an oiled knife, then halve slices. Arrange cheese slices in 1 layer on tray and brush with some oil, then top each with a slice of beet.",
        "Arrange sorrel leaf halves, veined sides up, on work surface. Put a cheese and beet stack in middle of each leaf half, then wrap sorrel over stack and secure with a pick."
    ],
    "ingredients": [
        "6 medium yellow or red beets (2 1/2 pounds with greens), trimmed, leaving 1 inch of stems attached",
        "1/4 cup extra-virgin olive oil",
        "2 (1 1/2-inch-diameter) logs fresh mild goat cheese (herbed or plain; 8 ounces total), chilled",
        "30 fresh sorrel leaves (about 4 by 2 inches), leaves halved lengthwise and center ribs and stems discarded",
        "Special equipment: a 1 1/2-inch round cookie cutter (at least 1 inch deep); wooden picks"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Leafy Green",
        "Roast",
        "Cocktail Party",
        "Vegetarian",
        "Low/No Sugar",
        "Goat Cheese",
        "Beet",
        "Summer",
        "Healthy",
        "Gourmet"
    ],
    "title": "Sorrel-Wrapped Goat Cheese and Beet Stacks",
    "url": "http://www.epicurious.com/recipes/food/views/sorrel-wrapped-goat-cheese-and-beet-stacks-108157"
}