I HAVE to share this . . . it is SOOooo beautiful . . .

[magnolia-in-chicago]

and probably very tasty as well . . . Beet and Goat Cheese Jewels . . . See linkhttp://francesjanisch.wordpress.com/2013/05/14/beet-and-goat-cheese-jewels/

 

[barbara-in-va]

OMG!!!! This is beautiful. I want to go find some beets right this very minute!!!

 

[mariadnoca]

That is stunning!

 

[angak1]

lovely. saved for late summer when we have lots of beets

 

[cheezz]

Pretty and so basic really!

 

[deb-in-mi]

Love it! Thanks for sharing!

 

[evan]

It's indeed a jewel smileys/smile.gif

 

[marilynfl]

Wow! And I don't even like goat cheese. Could use bousin though.

 

[cynupstateny]

I don't like it either. Have you subbed boursin for goat before? That sounds much better to me.

 

[marilynfl]

Yes. For an herb-spread under chicken skin. Worked perfectly.

 

[Marg CDN]

I make a version of this & I do think that the goat just really works with beets. This is such a

magnificent creation, I do want to make this version as well. I think that boursin would result in a completely different outcome. Beets are sweet and are perfectly offset by the tang of goat cheese.

Here is the one that I do and it really REALLY wows dinner guests.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=75829

 

[angak1]

I can't do goat cheese either, but have found a mix of cream cheese and bleu or feta

is a good choice if you don't want the added herbs of boursin. but I really like boursin too, which could also be "milded down" by adding some cream cheese.