Beet, Orange & Goat Cheese Skewers • St. Francis Winery & Vineyards

Ingredients

• Pair with Rosé
• 4 medium-sized beets
• 1 Tablespoon of olive oil
• Salt to taste
• 3-4 oranges
• 2 cups of arugula
• 8 oz of chevre (soft goat cheese)
• ½ cup of chopped toasted almonds
• 1 Tablespoon EVOO (garnish)
• Flaky sea salt (garnish)
• preheat oven to 375F
• scrub beats, toss with olive oil and place in baking pan and cover with foil.
• roast beets for approx. 45-60 minutes or until tender when pierced with a skewer
• cool covered, and when cool enough to handle, peel beets and cut each beet into six pieces (reserve in the fridge)
• peel oranges, and cut out each segment individually (reserve in the fridge)
• roll chevre into 24 evenly sized balls
• place nuts on a sheet pan and place chevre balls on nuts; gently shake sheet pan to coat all sides of the cheese in almonds
• when ready to assemble grab a skewer/bamboo toothpick first skewer the ball of cheese, then 1 leaf of arugula, then orange segment, and lastly the beet
• arrange finished skewers on a platter and garnish with some additional almonds, sea salt, EVOO and arugula