Ingredients
2 large red beets (about 1 lb) scrubbed
1 1/2 tbsp lemon flavored olive oil
1 orange
4 oz goat cheese
kosher salt & fresh pepper, to taste
1/2 cup dried cranberries, choppped
Preparation
Preheat oven to 375, roast beets until soft. Cool to room temp. Zest the orange & reserve. Remove pith and chop orange into small pieces. Combine goat cheese 1/.2 tsp zest, 1/2 tsp orange juice & 1 tsp lemon olive oil. Season with salt & pepper and mix well. Peel & grate the beets on the large holes of grater. Add cranberries, orange pieces & 1/2 tsp lemon olive oil. Season with salt & pepper & stir well to combine. To assemble, use a 3" cookie cutter or ring mold on a salad plate. Fill with 1/4 of the beet mixture, pressing lightly to it into the ring. Carefully pull the cookie cutter up and off the beets, repeat with 3 more plates. Using 2 large spoons, form an oval shaped ball with 1/4 of the goat cheese mixtue & gently rest it on the beets; repeat with remaining goat cheese. Drizzle the plates wiht lemon olive oil & garnish the cheese with remaining orange zest. Serve @ room temperature.
