Sorrel-Wrapped Goat Cheese and Beet Stacks

Ingredients

• 6 medium beets red yellow with greens), trimmed, leaving 1 inch of stems attached
• 3 inch logs mild goat cheese plain fresh chilled (herbed or ; 8 ounces total)
• 0.3 cup olive oil extra-virgin
• 30  sorrel leaves fresh halved lengthwise ( 4 by 2 inches)

Equipment

• paper towels
• oven
• knife
• plastic wrap
• aluminum foil
• cookie cutter
• ziploc bags

Directions

1. Preheat oven to 425°F.
2. 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.
3. Cut out a cylinder from each half with cookie cutter. Halve each cylinder lengthwise, then cut crosswise into generous 1/4-inch-thick slices.
4. Line a tray with plastic wrap and brush plastic wrap with some oil.
5. 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.
6. 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.
7. ·Beets can be roasted and sliced 2 days ahead and chilled in a sealed plastic bag.·Cheese and beet stacks (without sorrel) can be assembled 1 day ahead and chilled on tray, covered with plastic wrap.·Sorrel leaves can be trimmed 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.·Hors d'oeuvres can be assembled 4 hours ahead and chilled, loosely covered with plastic wrap.