Beet Stacks

• 3 baby beets
• 16 orach leaves, mixed color (arugula or mesclun mix can be substituted)
• 1/2 lb. chevre or camembert (Geoff's and Siobhan's choice, respectively)
• 1 small bunch dill
• 1/4 c balsamic vinegar

1. Preheat oven to 375u0b0F. Wrap beets in tin foil and bake for 1 hr. to 1 hr. and 15 min.. remove from oven, open foil, and let cool.
2. Heat balsamic over a low heat until slightly viscous, and turn off flame. It will thicken as it cools.
3. Pinch off 32 sprigs of dill.
4. Arrange stacks in the following way:
5. Start with a slice of baby beet, top with one color of orach (of your choice), then a medallion of cheese, 2 sprigs of dill, and the alternate color of orach. The pattern has been made. Do the same thing again. Follow up with a slice of beet and top with dill.
6. Make four stacks as such, then drizzle with balsamic reduction.

baby beets, orach leaves, chuevre, dill, ubc

Taken from www.epicurious.com/recipes/member/views/beet-stacks-52550841 (may not work)