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How to Cook Grilled Beets Layered with Chevre: 4th of July Fare

How to Roast Radishes, Scapes, Beets & Parsnips - cookingwithkimberly.comThese beautiful Grilled Beets Layered with Chevre are beautiful appetizers.

They are so very pretty and delicious, and if you decide to serve them for a patriotic holiday, like 4th of July, the colors will carry the theme.

How to Cook Grilled Beets Layered with Chevre:

chevre/goat cheeseSince you will be using 2 separate layers of goat cheese, you could use some blue vegetable coloring for half of the cheese, so you end up with a red, white and blue color scheme. Your guests will certainly be impressed.

Type: Appetizer Recipe

Prep Time: 30 min
Cooking time 45 min – 1 hr
Yield: 8 servings

Ingredients:

  • beet8 medium to large-sized beets – scrubbed, peeled & trimmed, sliced into 1/4 inch thick medallions
  • 1 tbsp olive oil
  • 1 tbsp water
  • about 16 ounces of goat cheese – aka chevre
  • 8 oz cream cheese
  • pepper & salt – to taste
  • 1/4 tsp cayenne pepper
  • sprinkle of paprika
  • blue food coloring – optional

Instructions:

  1. Preheat grill to hot. Have aluminum foil ready.
  2. Place scrubbed, peeled, trimmed & sliced beets in a foil pouch & toss with olive oil, salt & pepper. Add 1 tbsp water before closing foil tightly.
  3. Texas BBQ s6000 Combination Gas Grill - shop.cookingwithkimberly.comRoast beets on the grill until they are knife tender – about 15 min.
  4. Remove beets from foil pouch & quickly get grill marks on each side to finish them.
  5. Take beets off the grill & allow to cool to room temperature.
  6. Meanwhile, combine goat cheese and cream cheese in a medium sized mixing bowl, adding salt & pepper, to taste, and cayenne pepper. Mix well. * Tip: If you would like a red, white & blue presentation, divide the cheese in half & drop blue food coloring into it and mix thoroughly. Add more for a more vibrant blue color. This is optional.
  7. Place goat cheese in a strip along one end of a large piece of plastic wrap. Then, fold plastic wrap over the goats cheese and start to roll into a cylinder to the end, then twist the ends to compress and help firm up the cheese. Place into refrigerator until very firm.
  8. Mercer Tool Forged Chefs Knife Renaissance Series 10 Inch - shop.cookingwithkimberly.comCut the beets into 1/4 inch thick slices. * Tip: Use a paper towel, if they are moist to pat dry, so juice doesn’t bleed into the goat cheese.
  9. Slice goat cheese using an oiled, sharp knife and cut into 1/4 inch thick medallions.
  10. To prepare the appetizers, start with a slice of beet on the bottom, followed by a slice of goat cheese, then another beet slice, goat cheese and end with a beet slice on top. Give the stack a little press, so it holds together and garnish with a tiny dollop of goat cheese. sprinkled with a bit of paprika or dill. * Tip: Use one layer of white cheese mixture & one layer of blue cheese mixture for a patriotic presentation.
  11. Refrigerate until ready to serve.

Upon serving, you may opt to slice the prepared beet medallion stacks into triangular thirds for a snazzy look.

I like to serve these lovely grilled beets layered with chevre appetizers on a white plate, as they are ever-so-tasty and make an attractive presentation as well.


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Author: Ingrid Turner

Ingrid Turner from IngridTurnerToday.com, is a blogger, writer, grandmother, mother, cancer survivor and all around sparkling human being. From cooking, crafts, seniors’ issues, cancer, health, pets, gardening & the like, she entertains us in her writings. Ingrid is also a regular on her daughter's cooking show, “Cooking with Kimberly” @ CookingWithKimberly.com. Website Facebook Twitter YouTube

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