Roasted beet and goat cheese stacks with strawberry compote
Instructions:
- Roast the beets. When the beets are cool enough to handle, peel and cut into 1⁄4-inch-thick rounds. Use only the center slices of similar size; discard the end pieces or save them for another use.
- Let the cheese sit at room temperature for 15 minutes. Cut the log of cheese crosswise into 1/4-inch-thick rounds with a knife dipped into warm water or with a length of unflavored dental floss. (Place the string under the cheese, cross the ends over the top and pull gently to contract the loop; the string will easily cut through the cheese with little breakage or mess.)
- To assemble, make 4 stacks of alternating roasted beet slices and goat cheese slices on serving plates. Spoon about 2 tablespoons of compote around each stack and serve at room temperature.