Goat Cheese Towers with Beetroot

Ingredients

• 400 g goat cheese (1 roll)
• 3 cooked, peeled beetroot
• 0.5 bunch Parsley
• 0.5 bunch sorrel
• 4 tbsp olive oil
• 2 tbsp lemon juice
• Sea salt

Instructions

1. 1.

   Slice beetroot and goat cheese into about 1 cm thick rounds; arrange the slices side by side on a board. Using a round cookie cutter (3 or 4 cm diameter) cut circles from the beetroot slices. With a wavy‑rim cookie cutter of the same size, cut circles from the goat cheese.

2. 2.

   Wash and dry parsley and sorrel. Set aside four sorrel leaves for garnish; remove the remaining stems and blend them with oil and lemon juice, thinning with water if needed. Season with sea salt.

3. 3.

   Drizzle the sauce onto a plate, stack the beetroot and goat cheese towers, and garnish with a sorrel leaf.