Beet & Goat Cheese Stacker
with Fennel Slaw
6 whole beets salt roasted – To do this, wash beets, toss with 2oz oil and 3 tablespoons kosher salt, wrap with foil, place on sheet pan and roast at 375 degrees until tender. Approximately 1hour. Remove from oven, let cool and set aside.
Two 6oz goat cheese logs – Finely chop 1 teaspoon thyme, 2 tablespoon parsley, 2 tablespoons chive, 1 teaspoon cracked black pepper. Mix herbs and pepper together and spread out on cutting board the length of the goat cheese logs and twice as wide. Roll goat cheese through mixture lightly coating entire log. Repeat with second log.
3 cups fennel bulbs, corded and sliced thin (reserve a few of the feathery leaves for garnish)
2oz 10% olive oil
cup shredded carrots
cup Granny Smith apple (Julienne)
cup red cabbage (Chiffonade)
1oz lemon juice
2oz red wine vinegar
Salt & pepper to taste
For the fennel slaw – Place sliced fennel in a mixing bowl and toss with olive oil and salt & pepper. Roast at 400 degrees until tender (10-15 minutes) and let cool. In mixing bowl, place cooled fennel, red wine vinegar, olive oil, carrots, apple, red cabbage, lemon juice and salt & pepper and mix together. Adjust seasoning as needed.
To plate ingredients
Slice each beet into four 1/8″-1/4″ thick slices
Slice each goat cheese log into three 1/8″-1/4″ thick slices
Alternate layers of beet and goat cheese starting with beets. Place 3oz pile of fennel slaw on plate, set fennel leaves to side of the slaw.