Ingredients
6
medium yellow or red beets (2 1/2 lb 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 oz 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
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. Cut out a cylinder from each half with cookie cutter. Halve each cylinder lengthwise, then cut crosswise into generous 1/4-inch-thick slices.
3.
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.
4.
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.
6.
Beets can be roasted and sliced 2 days ahead and chilled in a sealed plastic bag.
7.
Cheese and beet stacks (without sorrel) can be assembled 1 day ahead and chilled on tray, covered with plastic wrap.
8.
Sorrel leaves can be trimmed 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.
9.
Hors d\'oeuvres can be assembled 4 hours ahead and chilled, loosely covered with plastic wrap.
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