For many an age gone by, spinach and beets have always been a winning combination. Add the chevre and you have a masterpiece. Add the truffle oil, and now you have elegant splendor!
Prep Time: Less than 10 min
Yield: Should feed 4 people as an appetizer
1. Wash the baby spinach & pat dry with a paper towel. Line the container in which you will serve this appetizer with the baby spinach in a good layer, as a bed.
2. Slice the pickled beets, if not already sliced, and alternate a slice of pickled beet and a slice of chevre (goat cheese), overlapping them on top of the bed of baby spinach.
3. Lightly drizzle the top of the entire plate with truffle oil.
4. Crack some black pepper on top to lightly cover to look pretty and to taste.
* There is enough acid in the pickled beets to balance out the oil.
It was a total hit at our house. I just love the texture and the tang of the goat cheese. Absolutely delectable!
I hope you enjoyed today’s installment of Cooking With Kimberly. Until next time…
P.S. If you are unable to find chevre at your grocery store or deli, this is a great and inexpensive one to try:
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