If you can't get sorrel at your local market, arugula leaves or large basil leaves are a good alternative.
·Beets can be roasted and sliced 2 days ahead and chilled in a sealed plastic bag.
·Cheese and beet stacks (without sorrel) can be assembled 1 day ahead and chilled on tray, covered with plastic wrap.
·Sorrel leaves can be trimmed 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.
·Hors d'oeuvres can be assembled 4 hours ahead and chilled, loosely covered with plastic wrap.
Recipe information
Yield
Makes about 60 hors d'oeuvres
Ingredients
Special Equipment
Preparation
Step 1
Preheat oven to 425°F.
Step 2
Wrap beets in foil in 2 packages (3 per package) and roast in middle of oven until tender, 1 1/4 to 1 1/2 hours. When cool enough to handle, peel beets and cut off stems and root ends. Halve beets crosswise and arrange, cut sides down, on a work surface. Cut out a cylinder from each half with cookie cutter. Halve each cylinder lengthwise, then cut crosswise into generous 1/4-inch-thick slices.
Step 3
Line a tray with plastic wrap and brush plastic wrap with some oil. Cut cheese logs crosswise into 1/4-inch-thick slices with an oiled knife, then halve slices. Arrange cheese slices in 1 layer on tray and brush with some oil, then top each with a slice of beet.
Step 4
Arrange sorrel leaf halves, veined sides up, on work surface. Put a cheese and beet stack in middle of each leaf half, then wrap sorrel over stack and secure with a pick.
