My cousin brought a Hemsley & Hemsley cookbook over to my grandparents for me to look at and I was very excited by a lot of the recipes and gorgeous photos but this one really jumped out. It’s so striking and also all ingredients that I love. We mixed up the herbs and quantities a bit.
{makes 8 servings, as a side dish}
- 2 red beets
- 2 golden beets
- 1 log of goat’s cheese
- 3 sprigs rosemary
- 1 tbsp chives
- 3 sprigs thyme
- parsley (for garnish)
- pre-heat oven to 350° F
- roast beets in foil on a baking sheet for about an hour (unless they are super big you might need more time)
- remove from oven and let cool
- soften goat cheese and chop herbs finely and mix herbs into the goat cheese in a large bowl
- when beets are cooled, peel them and slice them in varied thicknesses (on the thinner side)
- line a 9″ by 4″ loaf pan with parchment then start layering beets and goat cheese mixture starting w/ a layer of beets, we did all red first then gold then red and so on; use less goat cheese than you think you need, I rolled it into small balls placed each one on top of a beet round then smoothed it out to cover w/ my fingers
- when finished layering all the ingredients, place a weight on top (we used a rubber banded down beer can and a small brick) but whatever works you know
- then leave it in the refrigerator for a few hours
~original recipe from Hemsley & Hemsley~
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